Turkey, almond and cranberry flan

4 servings

Ingredients

Quantity Ingredient
175 grams Plain flour; (6oz)
75 grams Cheddar cheese; grated (3oz)
1 pinch Mustard powder
125 grams Butter; melted (4oz)
Water to mix
15 grams Butter; (1/2oz)
1 small Onion; chopped
300 grams Cooked turkey; diced (10oz)
25 grams Flaked almonds; (1oz)
25 grams Cranberries; (1oz)
1 tablespoon Freshly chopped parsley
Salt and freshly ground black pepper
1 200 millilit creme fraiche; (7 floz)
2 Eggs; size 3

Directions

1. Preheat the oven to 190øC, 375 øF, Gas Mark 5.

2. Sieve the flour into a bowl, add the cheese and mustard powder and mix well. Add the 125g (4oz) melted butter and 1-2 tablespoons of water and bind together to form a soft dough.

3. Mould the pastry into a 20cm (8inch) loose-bottomed flan tin, prick the base and bake blind for 15 minutes.

4. Meanwhile, prepare the filling. Melt the remaining 15g (1/2oz) butter in a saucepan, add the onion and cook gently for 2-3 minutes until soft. Add the turkey, almonds, cranberries, freshly chopped parsley and seasoning and mix well.

5. Beat together the crŠme frâiche and eggs and pour over the turkey mixture, mix well. Pour into the pastry case and place in the preheated oven. Cook for 35-40 minutes, until firm to the touch and lightly golden brown. Alternative fillings can be used including other left over meats or fish.

For a vegetarian flan chopped mixed vegetables and grated cheese is ideal.

Converted by MC_Buster.

NOTES : A delicious way to use up some of the excess turkey! Serve with salads and jacket potatoes.

Converted by MM_Buster v2.0l.

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