Final product document

cloth.Be sure the pastry does not dry out.Be cautious whilst using knife, and when grating cheese.Finely chop all vegetables and crush garlic. Stir-fry vegetables in a wok, constantly stirring for 5 mins. Add curry powder in order to make curried vegetables then leave to stand. Grate cheeses. Beat the egg and milk together.Be sure all veg are cut to a similar size of 1cm x 1cm for appetising look. Be sure all cheese is grated with no lumps and egg is beaten fully.Be cautious when using knife.Cut pastry into a number of small squares, approx 10cm x 10cm, three sheets of filo in thickness. In a muffin tray, lay 6 squares of filo in a cross-hatched pattern, into each dip, creating a star shape. To stick each layer together, brush a small amount of the egg and milk mixture.Be sure that in each quiche the layers of filo are placed in a similar pattern to ensure a constant, and appetising look.Line each quiche with a 15g of filling, top with 10g of cheese, and then add approx 20ml of egg and milk mixture.Be sure liquid does not overflow because it will burn, and the quantities of each ingredient are accurate so that the products produced are of the same quality.Use oven gloves.Bake quiches in the oven for a total of 20 mins on 190°C.Be sure they do not burn.