INGREDIENTS
1 tbsp Olive Oil
25g/1oz Butter
1 Onion, chopped
2 Sticks Celery, chopped
1 Garlic Clove, finely chopped
4 tbsp Flour
225g/8oz tinned Chopped Tomatoes
50g/2oz Fresh Cranberries
125g/5oz Cashew Nuts, roughly chopped
125g/5oz Fresh Breadcrumbs
1 tbsp Soy Sauce
2 tbsp Freshly chopped Parsley
Salt and Black Pepper
Oil for shallow frying
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METHOD
1. Heat the oven to 190C, 375F, Gas mark 5. Line a 20cm/8 inch flan
tin with the pastry. Prick the base with a fork and line with greaseproof
paper, fill with baking beans and bake for 10 minutes. After this
time, remove the paper and beans and return to the oven for a further
10 minutes.
2. Meanwhile, mash, the Brie thoroughly, including the rind. Beat
in the curd cheese, butter and cream. Beat the mixture until well
blended and smooth.
2. Beat in the eggs, then the chives and parsley. Taste and season.
3. Turn the cheese mixture into the pastry flan case. Bake for 20-25
minutes, or until the filling is set and lightly browned. Serve
at once while still hot, or chill and serve cold.
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