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Roquefort pie

 
Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Medium
Coût : Medium
Ingredient(s) :

For 6:

Shortcrust pastry:

300 gr. flour

Pinch of salt

150 gr. butter

1 egg

1 tablespoon oil

½ glass of water

Filling:

2 eggs

250 gr. Roquefort cheese

200 gr. single cream

Salt and pepper

1 egg yolk to glaze

Receipt :

Make up the pastry by mixing and kneading all the ingredients together with your fingertips. Rest it for one hour. Roll out the pastry and line a 25-cm pie dish, leaving a little pastry over the edges.

Filling: in a bowl, beat the two eggs, the cream and the mashed Roquefort cheese. Add a little salt and some pepper. Fill the pastry base with this mixture and cover with the rest of the pastry. Seal edges. Paste pastry with egg yolk. Bake in a medium oven. Serve straight from the oven with a salad.

Recipe by Isabelle Ménager.