Kedegree flan

For 4-6 people you need

Short-crust pastry:
6 oz. flour
pinch of salt
3 oz. fat
water to mix, approximately
1 1/2 tablespoons

For the filling

3 oz. long grain rice small bay leaf
8 oz. cooked smoked haddock
1 oz. butter
1 egg
seasoning
pinch mixed herbs
little milk, if necessary

To garnish

parsley
4 whole prawns

  • To make the pastry, sieve flour and salt together, rub in fat until mixture looks like fine breadcrumbs.
  • Mix to a stiff dough with cold water.
  • Line a flan tin with pastry and bake ‘blind’ for 20 minutes or until golden brown.
  • Boil rice in salted water with bay leaf for 1 2-1 5 minutes, drain.
  • Add flaked fish, butter, beaten egg, seasoning (do not use too much salt] and herbs, if the mixture is too dry add a little milk.
  • Fill flan case and return to oven for 10 minutes at 300°F.-Gas Mark 2 until thoroughly heated.

Oven temperature: hot,
425-450°F.-Gas Mark 6-7
then slow-300°F.-Gas Mark 2
Oven position: centre

Laisser un commentaire

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *