Finger Food Friday has taken a bit of a break for a couple of weeks, mainly because when Mummy Limited has mastitis and is knackered finger food consists of Organix Oaties and Gingerbread Men.
However, it is back with a vengeance and this is one of my favourite things to cook for Mini Mck. It is a little bit more fiddly than some of the other recipes as it involves a white sauce and pastry but it is still pretty easy to knock out a batch as I did yesterday afternoon. They are worth the extra effort though as these quiches are great for taking out but with some vegetables on the side can make a proper main meal as well. They can be frozen and warmed through for about 10 mins on a low heat.
from Finger Food by Jennie Maizels
120g plain flour (as you can see by the pics I used a mixture of white and wholemeal)
1-2 tbsp cold water
2 eggs, beaten
salt and pepper (optional)
50g chedder cheese, grated
Preheat oven to 190 deg cel/Gas Mark 5
Sift the flour into a bowl then rub the butter in until the mixture resembles breadcrumbs. Add the water a little at a time until a dough has formed. Shape into a ball, cover and put in fridge for about 30mins.
Meanwhile make the filling. Melt the butter over a gentle heat, stir in the flour and cook for 1 minute. Stirring constantly, gradually add the milk, until a thick sauce forms. Leave to cool for a few minutes, then whisk in the eggs. Season with salt and pepper.
Lightly grease a muffin tray. Roll out the pastry to a thickness of about 5mm and using an 8cm cutter, cut the pastry into circles and place them in the tray.
Put a little cheese into each one. (You can add different ingredients here, as you can see I used some chopped mushrooms, cooked in a little butter and some chopped frozen spinach -great for sneaking in veg).
Spoon the egg mixture over the top. Bake for about 10 mins until risen and starting to brown. ( I find they take longer than 10 mins, these were in for 14mins)
Cool on a wire rack.