Ingredients:
Pastry:
150 g all-purpose flour
75 g butter, cut to small pieces
1/4 tsp salt
1 egg
enough water to blind
Filling:
2 cup cooked string bean, green peas and carrot
1 big onion, boiled/sauteed
1 cup(100 g) grated parmigiana cheese
3 eggs, beated
2 tsp olive oil
1 tsp garlic powder
2 tsp salt or to taste
olive oil, bread crumb and oregano for sprinkling
Method:
To prepare the pastry:
In a large bowl, mix together flour, butter and salt till crumbly (not to over-mix).
Add-in egg and slightly knead to smooth dough.
Gradually add-in enough water to blind dough if the dough still appear crumbly after the egg.
Shape dough into ball, wrap in plastic wrap and chill for at least 30 minutes.
To prepare the filling:
In a large bowl, mix-well all the filling ingredients, set aside.
To assembly the quince:
Preheat oven to 200 °C.
Roll out the chilled dough into thin sheet, transfer it into a small baking tray and press to form firm base.
Spoon-in the prepared filling.
Sprinkle-on enough olive oil, followed by bread crumb and oregano.
Bake in the preheated oven for 40 minutes or till set.
