Fill the base with shortcrust pastry with a mixture of minced meat, cheese Manchego, potatoes and eggs, and you get a portioned egg pie “Kish” from Marcela Valladolid. This dish is perfect in as a snack on the festive table. Share with friends: 
Time: 1 hour. 10 min. Complexity: Easy Quantity: 6pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Sand base:
- 1.5 tbsp. premium wheat flour
- 1/4 tsp salt
- 8 tbsp. l chilled, diced, unsalted butter
- 5 tbsp. l cold water
Filling:
- 170 g minced pork with favorite seasonings (fry until crisp)
- 4 eggs
- 1/2 tbsp. sour cream
- 1 tbsp. grated Manchego cheese, Swiss cheese or pecorino romano
- 1/2 tbsp. potatoes (boil until soft, cool and chop cubes)
- 1/4 Art. milk
- Salt and freshly ground black pepper
- Additional devices: 6 (10 cm in diameter) molds for baking tartlets with a removable bottom
Recipes with similar ingredients: flour, minced pork, eggs, sour cream, manchego cheese, potatoes, milk
Recipe preparation:
- Lubricate with butter 6 (10 cm in diameter) molds for tartlets with a removable bottom and place on a baking sheet.
- In the bowl of the food processor, put the flour and salt and run in pulse mode to mix the ingredients. Add chilled butter and whisk until large crumbs are obtained. Not turning off the processor, gradually pour 5 tbsp. l water until out of the mixture the dough will not form. Add 1 more tbsp. l water if the dough too dry.
- Divide the dough into 6 equal balls and distribute on the bottom and the edges of the prepared tartlet molds. Put in refrigerator for 15 minutes
- Preheat the oven to 220C. Put foil on a sand base and fill the mold with ceramic baking balls (or dried peas or beans). Bake for 15 minutes. Let it cool completely (can be prepared in a day).
- Mix the fried minced meat with the remaining ingredients: cheese manchego, potatoes, eggs, sour cream, milk. Put the filling in equally prepared tartlets. Bake until filling rises and does not bake, or until the knife inserted in the center will come out clean, about 45 min. Cool the dish lightly. Serve warm or room temperature. Culinary advice: this the recipe can be used to make one quiche in the form of 23 cm in diameter or in a glass cake mold.
