Prep time:
Cooking time: 1 hour 50 minutes
Total time:
Serves: 4
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200g Plain Flour
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75g Unsalted Butter
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25g Lard
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1 Egg
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1 Egg White, beaten, for glazing
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4 Medium Beetroot
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80g Unsalted Butter
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5 Sage Leaves
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Whole Garlic Bulb, separated into cloves but not peeled
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2 Red Onions, finely diced
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3tbsp Olive Oil
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1tsp Balsamic Vinegar
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2 Eggs
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150ml Double Cream
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200g Goats Cheese
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1tsp Thyme Leaves
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Sea Salt and Black Pepper
Chef Rosemary Shrager has been perfecting her versatile culinary repertoire since she started cooking at the age of six. Her latest book Bakes, Cakes & Puds is a compilation of over 200 of her classic tried-and-tested recipes. Over the next few pages we’ve chosen three of our favourites to tempt dinner party guests.
For the savoury shortcrust pastry: For the filling:
- words: Rosemary Shrager
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