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I found this recipe the other day and tried it but instead of making it in a pie plate I made it in muffin tins. It is a great size, I froze the leftovers and just grab and go by lunch they are thawed and make a great tasty lunch. Thanks for sharing Easy and I found this recipe the other day and tried it but instead of making it in a pie plate I made it in muffin tins. It is a great size, I froze the leftovers and just grab and go by lunch they are thawed and make a great tasty lunch.
Ingredients:
- For the pastry
- 225g gluten-free flour, plus extra for rolling
- 100g butter
- 1 large egg, beaten, plus extra beaten egg for brushing
- For the filling
- 1 medium onion, finely chopped
- 1 tbsp oil
- 100g watercress, roughly chopped
- 2 large eggs
- 150ml milk
- 150ml log soft rindless goat’s cheese, in rough chunks
- freshly grated nutmeg, optional
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