Ingredients:
Potatoes 1.5 kg
Chicken salami 60gr
Eggs 3
Carrots 3
Chicken 800gr
Green peas 1tin
Gherkins (salty) 50gr
Mayonnaise 250gr
Instructions:
Cook potatoes and carrots together in the same pan. Boil the eggs. Cook the chicken and chill it.
Chop the gherkins, trim the chicken and mix with gherkins, mayonnaise, dice chicken salami and green peas in the bowl.
Mash the potatoes and carrots together then mix it with other ingredients.
Ingredients:
Sweet Pastry:
Butter 65gr
Sugar 30gr
Flour (soft) 125gr
Egg ½
Lime Filling:
Limes (zest and juice) 2
Eggs 4
Caster sugar 180gr
Double cream 150ml
Instructions:
To make pastry, sieve the flour then lightly rub in the butter and sugar to a sandy texture.
Make a well in the centre; add the beaten egg and mix it.
Gradually incorporate the flour and butter and lightly mix to from a smooth paste.
Wrap the paste in cling-film and allow to rest in the fridge for at least one hour before rolling out.
Divide the paste in two and roll out each half on a lightly floured surface to a size just large enough to fill the greased flan ring. Line the ring making sure the paste gets into the corners and has a 1inch overhang. Bake blind in a pre-heated oven 200`c for 10min, remove the beans and greaseproof paper and trim off the overhang. Return the flan to the oven for a further 10min.
To make the filling whisk the eggs, sugar and lime zest, stir in the lime juice and then fold in the cream.
Reduce the oven temperature to 120`c. pour the filling into the pastry case and bake for 30min.
When cooked remove from oven and allow to cool. Remove the flan ring and cut each tart into 8 dust with icing sugar and glaze with a blow-torch or under a hot grill.
