|Nutritional Guidelines (per serving)|
|Servings: 24 cheese pies (serves 24)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Due to the British colonial influence in the Caribbean, we make a lot of dishes that are very British. And, as in most cases with foods that have traveled, adaptations have been made.
In Guyana, they make a cheese pie, which is more like a mini quiche. The ingredients are simple but the taste is superior. Make these and serve them up for breakfast, brunch, lunch (with a salad) or for afternoon tea or even a snack.
- For the Pastry Dough:
- 2 cups all purpose flour, plus extra for dusting
- 1 1/2 teaspoon white sugar
- 1/8 teaspoon salt
- 2 ounces cold vegetable shortening, cubed
- 6 ounces cold unsalted butter, cubed
- 3-4 tablespoons iced water
- For the Filling:
- 4 cups grated sharp cheddar cheese
- 6 eggs, room temperature
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Add flour, sugar and salt to bowl of a food processor and pulse to mix.
Add shortening and butter to flour and mix until the mixture is coarse with pebbles of butter and shortening.
Add water and pulse until dough starts to come together. Do not over mix.
Transfer the mixture to a clean work surface and bring the dough together in one mass. Pat info shape and wrap tightly in plastic wrap. Refrigerate for 30 minutes before use.
When you're ready to make the pies, remove dough from refrigerator and rest for 5 minutes before starting to work with it.
Add eggs, milk, salt and pepper to a large measuring cup (for easy pouring) and mix together.
Preheat oven to 350 degrees F.
Lightly brush 2 x 12 cup muffin pans with oil and set aside.
Flour work surface and rolling in and roll dough into 1/4 inch thickness. Using a 4-inch cutter or anything such as a bowl etc with a round 4-inch diameter, and cut as many circles as you can.
Arrange each piece of cut pastry into muffin pan. Gather up the scarps of the pastry into one mass and roll and cut again until the pans are filled. Refrigerate the pans for 10 minutes.
Remove the chilled pans and fill each muffin cup with cheese.
Whisk the egg mixture as it might have settled and then pour a little of the custard into each muffin cup, just shy of the top of the pastry.
Bake pies in oven for 25 - 30 minutes or until golden and delicately browned. Cool pies in pan on wire rack for 5 - 6 minutes then remove pies and continue to cool on wire racks.
Serve warm or at room temperature - as is or with a salad.