This is such a great recipe and works well as a lunch or light dinner with salad. It is really easy and you can use tuna instead of salmon. If you have not made your own pastry before then give this one a go (although you do not need a food processor I find it gives me the best result) as it is really easy.
Short Crust Pastry
1 1/5 Cups Plain Flour
100gm Salted Butter
4-8 Tbsp Cold Water
Dice the butter into small cubes and return to the fridge. Add a couple of ice cubes to 1/2 a cup of water and set to the side. Sift your flour into your food processor with the chopping blade, add your diced butter and pulse until the mix looks like coarse breadcrumbs. Or sift into a bowl if you are doing it by hand and add your diced butter the rub the mixture together using your fingers. Add the cold water 1 Tbsp at a time until the mix just holds together. Wrap the mix in cling wrap and place in the fridge while you prepare the filling.
300ml Pouring Cream
1/4 Tsp Salt
14 Tsp White Pepper
1 Small Onion
1/2 Cup Grated Tasty Cheese
200 - 400 gm Tinned Salmon or Tuna (what ever you have on hand)
Heat oven to 220 degrees Celsius With a fork beat together eggs, cream, salt and pepper. Dice the onion really finely until the onion is turning to mush and add to the egg mix along with the onion. Drain the fish and retain the juice. If the fish has a lot of bones you can remove them then mash the fish with a fork. Add the fish and 1/2 of the liquid to the egg mix and mix to combine.
Remove the pastry from the fridge and roll thinly. Line a 20 -25cm flan dish and trim off the excess which can be frozen for later use.
Pour filling into pastry lined flan dish and bake at 220 degrees for 20 minutes then reduce the temperature to 180 degrees and bake a further 15 minutes or until the filling is just et in the middle.
Serve hot or warm with salad.