CHEESE & WATERCRESS PIE

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Recipe Name: CHEESE & WATERCRESS PIE

Servings: 6

Comments:

 

MMMMM---------------------------CRUST--------------------------------

2 Cup(s) Flour

1/4 Cup(s) Butter or margarine

- softened

1 Egg

1 Dash(es) Salt

1/3 Cup(s) Cold water (or more)

 

MMMMM--------------------------FILLING-------------------------------

1 Pound(s) Feta cheese, crumbled

8 Ounce(s) Cream cheese; softened

2 Eggs

1 bn Watercress; minced

1 Dash(es) Ground nutmeg

1 Dash(es) Black pepper

1 Dash(es) Sugar

Beaten egg white (optional)

 

To make crust, combine flour, butter, 1 egg and salt in bowl and work

with fingers until mixture resembles coarse crumbs. Add enough cold

water to make soft dough. Wrap in waxed paper and chill 2 hours.

 

To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper

and sugar in mixer bowl and mix thoroughly.

 

Divide chilled crust in halves. Roll half of pastry almost paper-thin

and fit into 9-inch pie plate. Spread filling into shell. Roll other

half of pastry very thin and place over filling. Trim and crimp

edges. Brush with beaten egg white, if desired, and bake at 325F 45

to 55 minutes, or until pastry is golden. Cut in wedges to serve.

 

Created by: Greenhouse, Los Angeles

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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