Cooking time: 35 mins.
Preparation time: 20 mins.
Main cooking utensils: pie pan, skillet
Oven temperature: 425-450°F, then 350-375°F.
Oven position: above center

For 4-6 people you need:
1½ cups all-purpose flour
pinch salt
½-1 teaspoon dry mustard
6 tablespoons butter
½ cup dry grated Cheddar cheese
2 tablespoons water
1 shallot or onion
2 tablespoons butter
3 eggs
⅔ cup shelled prawns
⅔ cup coffee cream
salt and black pepper
1-2 teaspoons made mustard
2 tomatoes, thinly sliced

Garnish:
parsley or fennel
prawn heads

1. Sift flour, salt, and mustard, rub in butter.
2. Add cheese and bind together with water to form a firm dough.
3. Roll out and line greased ring or pie pan. Flute edges and prick bottom.
4. Chill if possible.
5. Bake blind for 15 minutes on a baking sheet in 425-450° oven.
6. Fry chopped onion in butter, blend with eggs, and stir in all other ingredients, except tomatoes.
7. Pour into half-baked pie shell, arrange sliced tomatoes on top. Bake for about 20 minutes until custard has set in a 350-375° oven.
8. Garnish with parsley or fennel and prawn heads.

TO SERVE: Hot or cold.

TO VARY: Add milk instead of cream, use small can pink salmon instead of prawns, and garnish with lemons.

TO STORE: In refrigerator.

---

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967