|Plain flour||100 Gram|
|Cold water||15 Milliliter|
|Red leicester||100 Gram, grated|
|White breadcrumbs||50 Gram|
|Melted butter||30 Milliliter|
|Dried egg powder||15 Milliliter|
|Cayenne pepper||To Taste|
|Chopped parsley||1 Tablespoon|
1. Sift the flour and a pinch of salt into a bowl. Add the fats cut into small pieces and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add about 3 teaspoons of water and mix to form a firm dough.
2. Knead the pastry lightly, then roll out on a floured board and use to line 8 boat-shaped tins or 8 tartlet tins. Place on a baking sheet, prick the bases well and cook in the centre of a moderately hot oven at 200°C/400°F/Gas mark 6 for about 12 minutes, until pale brown.
3. Mix the cheese and breadcrumbs together. Stir in the melted butter. Mix the dried egg, water and milk to a smooth cream. Stir into the cheese mixture and season to taste with salt and cayenne pepper.
4. Divide the cheese mixture between the pastry boats and heat in a moderate oven at 180°C/350°F/Gas mark 4 for 15 minutes. Sprinkle with chopped parsley and serve warm.