1 2/3 cup (175 g) plain flour (All purpose)
1 1/2 oz (40g) margarine
3 tbsp (1 1/2 oz) 40 g lard
about 2 tbsp cold water (for mixing)
1 1/2 oz (40g) margarine
3 tbsp (1 1/2 oz) 40 g lard
about 2 tbsp cold water (for mixing)
for the filling
1/2 stick (2 oz) 50 g butter
8 oz (225g) Spanish onions, thinly sliced
4 oz (l00 g) streaky bacon, chopped
2 eggs
1/2 pt (300ml) single cream
salt and black pepper
2 oz (50g) well-flavoured Cheddar cheese, grated
8 oz (225g) Spanish onions, thinly sliced
4 oz (l00 g) streaky bacon, chopped
2 eggs
1/2 pt (300ml) single cream
salt and black pepper
2 oz (50g) well-flavoured Cheddar cheese, grated
method
1. Heat the oven to 425°F (220°C) mark 7.
2. Add sufficient water and work in with a knife to make a firm dough. Line a shallow round 9 in. (22.5cm) tin with the pastry and chill in the refrigerator for 10 minutes.
3. Cover with crumpled foil or greaseproof paper and baking beans and bake blind for 15 minutes.
2. Remove the flan from the oven and take out the beans and paper.
3. Lift the onion and bacon from the pan with a slotted spoon, drain well and spread over the base of the flan.
4. Blend the eggs with the cream, salt and freshly ground pepper, pour into the flan and sprinkle with cheese.
5. Reduce the heat to 350°F (180°C) mark 4 and continue cooking for a further 25-30 minutes or until the filling is set and golden brown.
to make the pastry
1. Sift the flour into a bowl, cut the margarine and lard into small pieces and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs.2. Add sufficient water and work in with a knife to make a firm dough. Line a shallow round 9 in. (22.5cm) tin with the pastry and chill in the refrigerator for 10 minutes.
3. Cover with crumpled foil or greaseproof paper and baking beans and bake blind for 15 minutes.
to prepare the filling
1. Melt the butter in a small saucepan, add the onions and bacon and fry gently for 5 minutes.2. Remove the flan from the oven and take out the beans and paper.
3. Lift the onion and bacon from the pan with a slotted spoon, drain well and spread over the base of the flan.
4. Blend the eggs with the cream, salt and freshly ground pepper, pour into the flan and sprinkle with cheese.
5. Reduce the heat to 350°F (180°C) mark 4 and continue cooking for a further 25-30 minutes or until the filling is set and golden brown.
serving amount
serves 6
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