Savoury Slice
Source & History
This is a recipe which I got from Rhoda. We both used to make it and take it to events where we were required to 'bring a plate'. Someone asked me for the recipe once. I gave it to her, then said that Rhoda changed it by doing this and I changed it by doing that. She said it was pointless getting recipes from us because we never did what the recipe said, so how could she replicate what we had made. My kids laugh about the fact that every time Grandma gives them a recipe she follows it up by saying that she changes this and that and that... I found part of this recipe stuck in my Women's Weekly Cooking Class cookbook on a post-it note. It was on the page for Salmon Quiche. I think the pastry recipe for the salmon quiche is the one which I used for the slice so I will include it here.
- Author
- Aileen Sorohan
Ingredients
- 1 cup flour plain
- 1 pinch salt
- 3 tbsp Butter
- 1 egg yolk
- 1 tbsp lemon juice
- 2 onions chopped
- 2 red tomatoes chopped
- 1 tbsp Butter
- 2 rashers bacon chopped
- 1 tsp curry powder
- 2 eggs beaten
- 425 gram tin of corn
- 1 tsp salt
- 1/4 tsp pepper
- 60 grams cheese grated
Instructions
- To make the pastry use the first 5 ingredients. Sift flour & salt into bowl. Rub in butter until mixture resembles fine breadcrumbs. Mix to firm dough with lightly beaten egg yolk and lemon juice; add 1-2 tsp water if necessary.
- Turn pastry on to lightly floured surface, knead lightly.
- Roll pastry on lightly floured surface to a circle large enough to fit base and sides of 23cm flan tin. Roll pastry gently around the rolling pin, lift to flan tin and unroll over top of the tin.
- Ease the pastry into the sides of the tin and, with fingers, press into grooves of tin. Handle gently so pastry does not break.
- Roll rolling pin over top of tin quickly and firmly; this will leave a neat, clean edge. Refrigerate one hour.
- Fry onion, tomato, bacon, butter & curry powder until soft and fragrant. Remove from heat.
- Stir in eggs, corn salt, pepper & cheese. Pour into pastry shell.
- Bake at 220° C for 10 minutes then reduce temperature to 160° C and cook further 30-35 minutes or until the filling has set.
- Cut into wedges to serve. Serve with green salad.