Open egg pie with chopped, steamed, watercress and Shropshire blue cheese.
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4oz Plain flour
2oz Butter, diced
5oz cheese, sliced
2 Medium Eggs
1/4 pint Milk
1 Small Onion, chopped
2oz Watercress, chopped
Pre-heat oven to 200 °C / 400 °F / Gas 6. Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons of cold water and mix to form a dough. Roll out on a lightly floured surface and use to line an 18 cm (7 inch) flan dish. Bake blind for 10-15 minutes, until set but not too brown.
Put the cheese on the base of the flan case. Mix together the eggs and milk, add the onion and watercress and pour in. Bake at 190°C / 375°F / Gas 5 for 40-45 minutes. Serve warm.
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