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pastry |
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Pour filling into base, bake 35 minutes in moderate oven or until firmish and golden brown. |
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110g flour |
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sift |
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crumble |
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Mix to a smooth dough. Wrap, refrigerate 30 minutes. Roll as thinly as possible. Line 19cm quiche tin, avoiding too much stretching. Brush with egg. Prick with a fork. Bake 20-25 minutes or until crisp and golden. |
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salt |
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50g butter |
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softened |
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25g parmesan |
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grated |
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mix in |
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cold water |
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sprinkle in |
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1 egg |
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beaten |
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filling |
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1 bulb fennel |
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trim |
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process until combined |
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1 egg |
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4 spring onions |
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25ml cream |
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150g stilton |
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