Turkey & Mushroom Mini Quiche
Ingredients for the filling:
1tsp dried thyme
50g grated cheddar cheese
1 tbsp milk
Ground black pepper
3 slices cooked turkey
Ingredients for the pastry:
200g plain flour
110g cold butter
2-3 tbsp water
For the pastry sieve the flour, then cut the butter into cubes and add to the flour. Then using your fingertips rub the butter in to the flour until you have something that looks like breadcrumbs.
Add the water and mix with a knife to bring the mixture together. If the mixture is too dry add a little more water until the mixture comes together in to a ball you may need to use your hands at this stage. Wrap the dough in cling film or place in a small food bag. Place in the fridge and leave until the dough is chilled.
Preheat the oven to 200ºC / gas mark 6. Roll out the pastry quite thinly and stamp out circles (with a small round cutter) which are big enough to fit into your cupcake tin. Grease the tin with a little sunflower oil then place the discs of pastry into the tin Line each pastry case with a little square of baking paper and fill with baking beans. Place it the oven to blind bake the pastry for 10 minutes. This will stop the pastry going soggy when filled.
Whilst the pastry is cooking, place some finely chopped mushrooms in a pan with a little olive oil and some fresh thyme. Cook the mushrooms until they start to colour and any liquid is cooked off. Turn off the heat once browned and add in the finely diced turkey.
In a jug, blend egg together with a splash of milk and some freshly ground black pepper. Remove the pastry cases from the oven. Place a little of the mushroom and turkey mixture in each case, then top with the egg mixture, leave a little space at the top as the egg will expand. Sprinkle with a little cheese before carefully placing in the oven. Cook for 10-15 minutes until the egg is set and golden.
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