The Organix Baby and Toddler Cookbook by Organix Brands Limited

Author:Organix Brands Limited
Language: eng
Format: epub
ISBN: 9781473567030
Publisher: Ebury Publishing
Published: 2019-07-24T16:00:00+00:00

PREP: 40–60 minutes

COOK: 60+ minutes

MAKES: 6 mini quiches

FOR THE PASTRY:

150g (5oz) unsalted butter, diced

300g (10oz/2¼ cups) plain flour

about 3 tbsp cold water

FOR THE FILLING:

2 leeks, trimmed

2 sweet potatoes, peeled and cut into bite-sized cubes

good drizzle of olive oil

75g (3oz) soft goats’ cheese

75g (3oz) Parmesan cheese or vegetarian equivalent, grated

6 eggs

300ml (10fl oz/1¼ cups) full-fat milk (or use a dairy-free alternative)

freshly ground black pepper

1. Rub the butter into the flour with your fingertips (or use a food processor, using the ‘pulse’ button). The secret is not to over-handle the butter and flour; keep the touch very light, until you have a crumb consistency.

2. Now add a little of the water and start to press the crumbs together to form a dough in your bowl. Add a little more water and continue to bring together but be careful not to add too much. Massage the dough lightly, until you have one smooth ball of dough (do not over-work it). Wrap the dough in a clean plastic bag and put into the fridge for at least 30 minutes while you prepare the vegetables and preheat the oven to 200ºC/180ºC fan/400°F/gas mark 6.

3. Slice the leeks in half lengthways to create two semi-circular lengths, then cut these lengths into thick slices. Place the vegetables on to a lightly greased baking tray, and drizzle with oil. Bake for about 20 minutes, until nicely roasted, checking halfway through and giving a quick stir.

4. Meanwhile, prepare the pastry cases. Lightly flour a clean work surface and your rolling pin. Roll out the rested dough, turning it by 90 degrees after each roll to create an even circular sheet of pastry about 5mm (¼in) thick. Add extra flour to the surface as you roll, to stop the dough from sticking.

5. Cut around a saucer (or something similar) to create circles of pastry to fit a large 6-hole muffin tin (pan). Grease the tin very well with oil or butter and carefully press the pastry circles into the tin, cutting off any excess pastry and pressing the seams together to seal any gaps (any leftover pastry can be frozen and used another time).

6. Blind-bake your pastry before adding the filling. Line each pastry case with a circle of baking parchment and fill with baking beans to weigh the paper down and keep the pastry flat. Pop into the oven for about 15 minutes, until the edges of the pastry are just starting to turn slightly golden. Remove the parchment and beans and return to the oven for a further 5 minutes, just to dry out the inside base of the pastry case. Remove from the oven and set aside.

7. Once cooled slightly, evenly distribute your cooked veg between the pastry cases, crumble in the goats’ cheese and add the Parmesan and a grind of black pepper.

8. Whisk the eggs and milk together thoroughly in a jug, then pour into each hole over the filling, making sure you don’t fill right to the top.

9. Carefully transfer to the oven and bake for 20 minutes, or until golden and set.

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