1 block of ready prepared short crust pastry
4 Large Eggs
1 cup of sweet corn
1 large onion
100 g Chopped Lean Ham
1 Sweet Red Pepper
500-600ml Milk or cream
150g Cheese (strong)5cm slice of Chorizo Sausage
Pre-heat oven to 190C, 374F gas mark 5, 170C
Roll out pastry
The place pastry in a flan dish being careful not to cut pastry down to much on the sides/edges to allow for shrinkage when cooking. Spike the base of the pastry with a fork.
Place tinfoil or baking paper inside flan dish and then add baking beads and bake the pastry until it is almost cooked. This is called baking the pastry blind.this will take about 10 mins at most. Do not allow the pastry to over cook.
Chop all the vegetables ingredients into small pieces. Stand to one side.
Place lardons and chopped chorizo in frying pan and gently fry until golden brown.
Then add the vegetable ingredients. You may need to add a small amount of oil to prevent sticking.O ften there is sufficient from the lardons and chorizo so the addition of more oil is unnecessary.
Cook until all ingredients soft and the vegetables have taken on a little colour then add chopped ham and stir ingredients together.
Whisk eggs with milk or cream and then pour into the flan to ensure all ingredients are well covered.
Reduce heat of the oven to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.
|The finished flan|