Friday, November 13, 2015

芒果火腿咸派 Mango & Ham Quiche




喜欢上这类似萨(pizza)的咸派,多变化的口味,
可以加入自已喜爱的馅料。

这次的咸派集合了酸甜咸的味道,有黄梨的酸,
芒果的甜,再搭配火腿的咸,是很不错吃的。

















芒果火腿咸派

材料 : 10寸派盘

派皮
面粉  220g (过筛)
牛油  110g
盐  1/2 tsp
全蛋  1个
冷水  2tbsp



内馅
洋葱  2粒 (切片)
火腿  100g (切片)
蟹柳  50g (切粒)
红萝卜  1/2个 (切丁)
芒果  1粒 (切丁)
黄梨  50g (切丁)
青豆  50g

 

蛋奶液
全蛋  3个
牛奶  100ml
动物性鲜奶油  50ml
少许盐和胡椒粉调味



派皮做法:
蛋+盐拌匀,加入牛油和面粉,用手搓成面包糠状态,然后慢慢加入冷水搓揉成团,用保鲜纸包好,放入冰箱冷藏 至少30分钟。


内馅做法:
热油锅,爆香洋葱,加入火腿片、蟹柳、红萝卜和青豆一起用略炒香,盛起待凉。加入蛋奶液,搅拌均匀。


组合:
将面团从冰箱取出,放在两张保鲜纸之间,用擀面棍擀成比派盘大些的圆片。放入派模中,割除多余的面团。倒入混合好的馅料,再将芒果和黄梨铺排在馅料上。放入预热烤箱,200度烤约25-30分钟,或至熟透。



Mango and Ham Quiche

Ingredients : 10inch pie tin

Pastry
220g All purpose flour,sifted
110g butter
1/2tsp salt
1 whole egg
2tbsp cold water


Filling
2 onion,sliced
100g ham,sliced
50g crab stick,diced
1/2 carrot,diced
1 mango,diced
50g pineapple,diced
50g green pea

 

Egg milk mixture
3 whole egg
100ml milk
50ml  whipping cream
some salt and pepper


Method:

For the pastry

Mix together the egg and salt,rub in the butter and flour with your fingers until the mixture resembles fine breadcrumbs,add water and mix well to get a dough,wrap in plastic wrap and chill in fridge for at least 30 minutes.


For the filling
Heat up oil to fry onion,add ham,crab stick,carrot,green pea and stir-fry until fragrant,dish up. Add in the egg milk mixture and stir well.


For assemble the pie
Remove the dough from the fridge and put in between two pieces of plastic sheets,use a rolling pin to roll out into a circle,and place into a removable pie tin. Pour in filling,top with mango and pineapple. Bake in preheated oven at 200'C for 25-30 minutes,until cooked. 






 烤前













This post is linked to the event Little Thumbs Up (November 2015 Event: Mango)  











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