Feeling like something savoury? Why not tangle your tastebuds with this Mmmnandi Mfino and Smoked Salmon Quiche.
MIELIE MEAL PASTRY
FILLING
Step by Step method
- Preheat oven to 180˚C (160˚C fan-forced). Grease a 20cm round springform cake tin.
- For the pastry, process the flour, mielie meal, cheese and STORK Bake in a food processor until fine crumbs form.
- Add the water and process until the dough just starts to come together.
- Turn the pastry onto a lightly floured surface and knead until smooth.
- Roll out on a lightly floured surface to 1.2 cm thick.
- Line 1 prepared tin with pastry. Trim excess, leaving a 1cm border. Place on a large baking tray.
- Refrigerate for 20 minutes.
- Blind bake the tart shell by placing a piece of baking paper on top of the pastry and fill with baking beads, rice or dried beans.
- Bake for 10 minutes, then remove from the oven.
- Remove the parchment and beans/rice/weights, and bake for a further 5 minutes, until the pastry is a golden brown colour.
- Remove from the oven and let it cool completely.
- In the meantime, prepare the filling
- Heat the STORK Bake in a large frying pan over medium heat.
- Add the leek and cook, stirring, for 2-3 minutes or until starting to soften.
- Stir in the morogo until just wilted. Set aside to cool.
- Divide the Morogo mixture among the pastry cases.
- Whisk the cream cheese, milk and eggs in a large jug until smooth.
- Pour over the Morogo mixture.
- Top with the smoked salmon ribbons and feta cheese.
- Season well.
- Bake for 35-40 minutes or until golden and set.
Source: https://www.stork.co.za/recipes/mfino-smoked-salmon-quiche-mielie-meal-pastry/