Roquefort Cheese Pie

* Exported from MasterCook *

Roquefort Cheese Pie

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust stick
1 8 oz pkg cream cheese
4 ounces Roquefort cheese
1 2 oz can flat anchovy fillets -- drained and chopped
6 hard cooked eggs
1/2 cup chopped green bell pepper
sliced black pitted olives
whole pimiento -- sliced in thin strip

Chop yolks and whites of hard cooked eggs separately.

Prepare the pie stick as directed on the package. Roll out dough to a
9-inch circle. Place on a baking sheet. Flute the edges, prick the bottom,
and bake as directed. Allow to cool.

In a mixing bowl combine the cheeses and blend thoroughly. Spread the
cheese mixture evenly on the pastry circle. Place the chopped anchovies in
the center of the pie. Around the center, create concentric circles of
chopped egg yolks, green pepper, chopped egg whites and olive slices.
Finally rim the pie with pimiento strips.

Refrigerate until firm. To serve, slice into wedges. Yield: 10 to 12
wedges.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net

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