Pastry
100g semi hard butter
200g plain flour
Little salt
3 tbsp water
Filling
400g fresh cream (dairy)
6 egg yolks
120g edem cheese
150g ham or bacon (bacon will be salty)
100g button mushroom
1 small onion
Pepper to taste
1) Place butter, plain flour and salt in a mixer bowl and mix slowly using beater. Beat until it looks like bread crumbs then add water. Increase speed to maximum and beat into a dough.
2) knead the dough slightly and wrap in cling film. Refrigerate at least 30 minutes.
3) Roll out the dough and place over a 9 inch greased loose bottom pie dish.
4) fry the chopped onion, ham and mushroom and scatter over the pastry. Top with grated cheese.
5) whisk the fresh cream, milk and egg yolks together and pour over the pie. Baked at 180C for about 30 minutes until golden brown.
Additional notes : - If using dairy fresh cream, use all 400g fresh cream and omit the milk - this is a savory dish so use diary fresh cream - you can half bake the shell for 15 minutes (optional)