Yield: 350mm x 130mm flat tin
200g plain flour
50g cold water
Sieve the dry ingredients.
Rub the butter into the dry ingredients until a sandy texture is achieved and there are no lumps of butter left.
Add the cold water and bind all the ingredients together being very careful not to over mix the paste.
Flatten out and cover in cling film. Rest in the refrigerator for 20 minutes before rolling out and lining the flan tin. Roll out to 4mm thick.
Blind bake the pastry at 190 C for approximately 15-20 minutes.
pinch cayenne pepepr
pinch ground black pepper
Whisk all the ingredients together, then sieve the mixture.
150g Barker's Professional Capsicum & Apricot Chutney
60g grated cheese
130g smoked chicken
90g cream cheese
Sprinkle the grated cheese onto the base of the blind-baked pastry case. Dot the surface with Barker's Professional Capsicum & Apricot Chutney.
Place the smoked chicken on top followed by dotting the top with pieces of cream cheese.
Pour the quiche filling over the filling and then sprinkle with chopped chives.
Bake at 190 C for approximately 12-15 minutes.