Cheese And Watercress Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
CRUST
2 cup: Flour,
1: Egg,
1/4 cup: Butter or margarine,
1 dash: Salt,
- softened,
1/3 cup: Cold water, or more
FILLING
1 lbs: Feta cheese, crumbled
1 dash: Ground nutmeg,
8 ounce: Cream cheese, softened
1 dash: Black pepper,
2: Eggs,
1 dash: Sugar,
1 bunch: Watercress, minced
Beaten egg white, optional
Directions:
To make crust, combine flour, butter, 1 egg and salt in bowl and work with
fingers until mixture resembles coarse crumbs. Add enough cold water to
make soft dough. Wrap in waxed paper and chill 2 hours.
To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper and
sugar in mixer bowl and mix thoroughly.
Divide chilled crust in halves. Roll half of pastry almost paper-thin and
fit into 9-inch pie plate. Spread filling into shell. Roll other half of
pastry very thin and place over filling. Trim and crimp edges. Brush with
beaten egg white, if desired, and bake at 325F 45 to 55 minutes, or until
pastry is golden. Cut in wedges to serve.
Source from luhu.jp
fingers until mixture resembles coarse crumbs. Add enough cold water to
make soft dough. Wrap in waxed paper and chill 2 hours.
To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper and
sugar in mixer bowl and mix thoroughly.
Divide chilled crust in halves. Roll half of pastry almost paper-thin and
fit into 9-inch pie plate. Spread filling into shell. Roll other half of
pastry very thin and place over filling. Trim and crimp edges. Brush with
beaten egg white, if desired, and bake at 325F 45 to 55 minutes, or until
pastry is golden. Cut in wedges to serve.
Source from luhu.jp