December 27, 2018
Breakfast, Comfort Food, Dinner,
Main Dish, Pork, Ham, Poultry, Turkey, Dairy, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Brunch, Picnic, Potluck, Weeknight Meals, Oven Bake, Stove Top more
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"From our weekday newspaper The West Australian. Times are estimated."
Grease a 25cm round, loose base flan tin (3.5cm deep) and place on a oven tray.
Join pastry sheets together with edges slightly overlapping (note our pastry sheets are about 23cm to 24cm square) and then lift the pastry into prepared tin and trim the edge.
Line with baking paper and fill with dried beans or rice or ceramic baking beads and cook in a got oven (200C) for 12 minutes and then remove paper and beans or rice or baking beads and reduce oven temperature to moderate (180C) and return pastry to oven and cook for a further 15 minutes or until lightly golden and then remove and cook.
Meanwhile, make filling - heat oil in a large, non-stick frying pan over a medium heat and add the onion and cook, stirring occasionally for about 5 minutes or until soft and then transfer to a bowl and stir in turkey, ham, cheese and parsley and spread mixture over pastry base.
Whisk eggs and cream in a medium jug until combined and season with salt and pepper and pour over the top and then cook in a moderate oven (180C) for about 30 to 35 minutes, or until golden and serve warm or cold.
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