For the pastry
- 250g plain flour
- 125g butter
- 5g salt
- Water to bind
For the filling
- 3 eggs
- 125ml milk
- 125ml double cream
- 5g salt
- 5g pepper
- 150g peas
- 150g broad beans
- 15g fresh mint, finely chopped
For the pastry, place the flour and butter in a bowl and rub together until the mixture resembles fine breadcrumbs. Add the salt.
Gradually add water until it comes together into a dough. Be careful not to work it too much as this will make the pastry tough.
Place in a bowl, cover and leave to rest in the fridge for 30 minutes.
Roll the pastry out to 2mm thick and using an 8cm cutter, cut out 12 rounds.
Place a round into each hole of a muffin tray, using an offcut of the pastry to press firmly into the tray.
For the filling, place the egg, milk and cream in a bowl, whisk together and add the seasoning.
Split the remaining filling ingredients evenly into the pastry cases, and pour the egg mix between the 12 pastry cases.
Place in the oven at 160°C (140°C fan/gas mark 3) for 20 minutes, until the filling is set and the pastry is crisp.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
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