'2 cups all-purpose flour'
'1/2 cup cold unsalted butter, cut into small pieces'
'1/2 cup water'
'1/2 teaspoon salt'
'For the filling'
'4 large eggs'
'1 can (14 oz) heavy cream'
'1 can (285g) whole corn kernels, drained'
'200g cooked Canadian beef, diced'
'1 teaspoon salt'
'1/2 teaspoon ground nutmeg'
'1/3 cup grated Parmesan cheese'
'1/2 teaspoon chopped fresh parsley'
'Fresh parsley sprigs for garnish'
'2 cups all-purpose flour'
'1/2 cup cold unsalted butter, cut into small pieces'
'1/2 cup water'
'1/2 teaspoon salt'
'For the filling'
'4 large eggs'
'1 can (14 oz) heavy cream'
'1 can (285g) whole corn kernels, drained'
'200g cooked Canadian beef, diced'
'1 teaspoon salt'
'1/2 teaspoon ground nutmeg'
'1/3 cup grated Parmesan cheese'
'1/2 teaspoon chopped fresh parsley'
'Fresh parsley sprigs for garnish'
'In a bowl, mix the flour and butter with your fingers until it forms a crumbly mixture.'
'Make a depression in the center, add the water and salt, and mix with a fork until a uniform dough forms.'
'Knead the dough until it forms a ball.'
'Use the dough to line the bottom and sides of a 30cm (12 inch) round cake pan with a removable bottom, and cover with parchment paper.'
'Fill with raw kidney beans.'
'Bake in a moderate oven (180°C), preheated, for 15 minutes.'
'Remove the parchment paper and kidney beans, and return the dough to the oven for another 10 minutes or until dry.'
'Prepare the filling'
'In a bowl, mix the eggs, heavy cream, corn kernels, Canadian beef, salt, nutmeg, Parmesan cheese, and parsley.'
'Pour over the pre-baked crust and bake in a hot oven (200°C), preheated, for 30 minutes or until golden brown.'
'Garnish with fresh parsley sprigs and serve.'
