Golden Nugget Pie
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Dry mustard||2⁄3 Teaspoon|
|Tabasco sauce||3 Drop|
|Ground black pepper||1⁄4 Teaspoon|
|Canadian old cheddar cheese||1⁄2 Pound, grated|
|Cooked ham||1 1⁄2 Cup (24 tbs), finely cubed|
Preheat oven to 400°.
Combine, in a medium size mixing bowl, flour, salt and sugar.
Mix with pastry blender or 2 knives until mixture resembles coarse crumbs.
Add egg and water.
Mix lightly with a fork.
Roll out on well floured board or pastry cloth (it helps if you have a sock or mesh cloth on the rolling pin).
Fold pastry over and carefully line a 9" pie pan.
Pinch top edges between thumb and forefinger.
In a 2 quart bowl, combine eggs, cream, salt, mustard, Tabasco and pepper.
Sprinkle cheese and ham evenly into pastry lined pan.
Pour filling over cheese and ham.
Sprinkle with paprika.
Bake at 400° for 10 mins.
Reduce heat to 325° and continue baking for 20 to 25 mins. or until filling is firm to the touch in the centre.
Salad, pitted ripe olives, cranberry sauce and suitable wine.
Tommy suggests Black Tower Tafelwein.