Chicken & Cranberry Quiches
175g plain flour
75g butter or margarine
pinch of salt
cold water to mix
For the filling:
175g cooked turkey or chicken, finely chopped
150g Ocean Spray® Wholeberry Cranberry Sauce
1 egg, beaten
90 mL single cream or milk
salt and freshly ground black pepper
1 tablespoon dried parsley
Heat oven to 200°C, Grease six 10cm Yorkshire pudding tins or an 18cm flan ring.
Mix together flour and salt. Rub in butter until mixture resembles breadcrumbs. Stir in enough cold water to form a dough. Knead lightly on a floured surface, roll out and use to line the Yorkshire pudding tins or flan ring.
Mix the chicken with the Wholeberry Cranberry Sauce and place in flan cases. Beat together the egg and single cream. Season well and pour over the chicken mixture. Sprinkle over the parsley.
Bake individual quiches for about 25 minutes until middle is firm and the pastry golden brown. (Bake single flan for about 35 minutes).