Funghi and Green Veg Cups
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
12
- For the pastry
- 2 ¾ cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ⅔ cup butter
- 1 large egg (beaten)
- water (if needed)
- For the filling
- 2 Tbsps olive oil
- 1 shallot (finely chopped)
- 4 ozs button Mushrooms (chopped)
- 4 young Asparagus (spears)
- salt
- peppers
- 3 eggs
- ⅞ cup milk
- ½ cup grated Cheddar cheese
- To garnish
- cooked Asparagus (tips)
Preparation steps
1.
For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter with your fingers until the mixture resembles breadcrumbs.
2.
Stir in the egg and mix with your hands to form a dough. If the mixture is too dry, add a little water, if it is too wet add a little more flour. Shape into a ball. Wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 10-12 deep bun tins.
4.
Roll out the pastry on a floured surface and cut out 12 rounds to fit the tins. Prick the bases with a fork and bake for 3-5 minutes until just golden. Remove from the oven.
5.
For the filling: heat the oil in a frying pan and gently cook the shallots for about 2 minutes.
6.
Add the mushrooms, season with salt and pepper and cook for 5 minutes until tender. Add a little water if the pan is too dry. Remove from the heat and stir in the asparagus.
7.
Divide the filling amongst the pastry cases.
8.
Whisk together the eggs and milk and pour into the pastry cases over the filling.
9.
Bake for 10-15 minutes until the pastry is cooked and the filling is set. Garnish with asparagus tips.
