04-08-2008, 06:11 PM
Ingredients
Pastry:
250g plain flour
125g unsalted butter
2 tablespoons caster sugar
iced water
(or just be lazy and by some short crust pastry!)
Filling
75g unsalted butter
125g plain chocolate
90g caster sugar
2 eggs, beaten
75g plain flour
Method:
To make pastry sift the flour into a bowl, add butter, cut into small peices and rub in. Add the sugar and water and mix to smooth dough. Kneed lightly, press into a smooth dough, cover in cling film and refrigerate for 30 minutes.
Roll out pastry and place into 10cm/ 4 inch pie tins and bake blind for 10 to 15 mins or until golden at 200 C (400 F)
For the filling, melt the butter and chocolate together over a low heat and stir in the sugar eggs and flour.
Add the filling to the pie cases, reduce the oven heat to 180 C (350 F) for 20 minutes.
Serve warm or cold.
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The filling in these is kind of like brownies, it should be gooey in the centre.
Pastry:
250g plain flour
125g unsalted butter
2 tablespoons caster sugar
iced water
(or just be lazy and by some short crust pastry!)
Filling
75g unsalted butter
125g plain chocolate
90g caster sugar
2 eggs, beaten
75g plain flour
Method:
To make pastry sift the flour into a bowl, add butter, cut into small peices and rub in. Add the sugar and water and mix to smooth dough. Kneed lightly, press into a smooth dough, cover in cling film and refrigerate for 30 minutes.
Roll out pastry and place into 10cm/ 4 inch pie tins and bake blind for 10 to 15 mins or until golden at 200 C (400 F)
For the filling, melt the butter and chocolate together over a low heat and stir in the sugar eggs and flour.
Add the filling to the pie cases, reduce the oven heat to 180 C (350 F) for 20 minutes.
Serve warm or cold.
--------------------------------------------------------------------------------
The filling in these is kind of like brownies, it should be gooey in the centre.
