Leek and Ham Flan Recipe

Summary

Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodMain Ingredient
Interest Group

Ingredients

For the pastry
 Plain flour4 Ounce (100 Gram)
 Salt1⁄2 Teaspoon
 Margarine/Butter1 Ounce (25 Gram)
 Lard1 Ounce, diced (25 Gram)
 Cold water1 Tablespoon
For the filling
 Butter1 Ounce (25 Gram)
 Leek1 , finely sliced
 Chopped lean cooked ham4 Ounce (100 Gram)
 Egg1
 Single cream5 Ounce (1 Carton Of 142 Milliliter)
 Watercress sprigs4 (To Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1695 Calories from Fat 1035

% Daily Value*

Total Fat 117 g179.3%

Saturated Fat 51.8 g259.1%

Trans Fat 0 g

Cholesterol 442.9 mg

Sodium 2646.6 mg110.3%

Total Carbohydrates 128 g42.7%

Dietary Fiber 6 g24%

Sugars 13.8 g

Protein 34 g68.1%

Vitamin A 123% Vitamin C 43.7%

Calcium 29.8% Iron 28.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Heat oven to a temperature of 220°C, 425°F, Gas Mark 7.

MAKING
2) In a bowl, sift the flour and salt and mix in the fats.
3) Rub the mix with the fingertips till the texture achieved is like breadcrumbs.
4) Knead to a firm dough with the right quantity of water.
5) Dust a board with flour, and roll out the dough.
6) Using the dough, line an 18 cm (7 inch) plain flan ring on a baking sheet and chill for 10 minutes.
7) Place greaseproof paper and baking beans and bake blind for 15 minutes.
8) When baked, take out the paper and the beans.
9) In a pan, heat the butter and add the leek.
10) Cook over low heat for 2-3 minutes, without browning the leek.
11) Remove the leek and place in the flan case with the ham.
12) In a bowl, whisk egg and cream and season with salt and pepper. Add into the flan.
13) Lower the oven temperature to 180°C, 350°F, Gas Mark 4, and place the flan in for 25-30 minutes (or till the filling sets).
14) To freeze for up to 2 months, cool quickly and store in a polythene sealable bag.
15) To serve after freezing, without the bag, thaw the flan in the refrigerator overnight.
16) Heat through for 25 minutes in a oven at 180°C, 350°F, Gas Mark 4.

SERVING
17) Garnish with watercress sprigs.
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