Method

1. Firstly rub the flour and butter or margarine together until it resembles breadcrumbs.
2. Mix with water until a firm dough is achieved, leave to rest in a cool place for 30 minutes.
3. Roll out pastry dough on a lightly floured surface and place in a 22cm buttered flan dish leave to cool for 20 minutes.
4. Fill the base with parchment paper and fill with baking beans and bake blind for 20 minutes 190’c/375’f.
5. Remove the beans and paper and bake for a further 5 minutes.
6. Place the cheddar, salmon and sweet corn in the pastry case.
7. Mix the Eggs, cream and milk together with the salt and pepper and whisk.
8. Place into the pastry case on top of the other ingredients and top with the parsley.
9. Bake in the oven for a further 25-30 minutes or until set leave to cool and serve in wedges.