Kipper Flan

kipper flan

Kipper Flan

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Servings: 4
Calories: 725
Prep Time 25 minutes
Cook Time 35 minutes


  • 8 oz plain flour
  • pinch of salt
  • 4 oz margarine
  • 3 tablespoons cold water
  • beaten egg to glaze

for the filling

  • 8 oz kipper fillets
  • 1 1/2 oz butter or margarine
  • 1 1/2 oz plain flour
  • 3/4 pint milk
  • 2 tablespoons lemon juice
  • 2 hard-boiled eggs chopped
  • 1/2 teaspoon dried sage
  • salt and pepper


  • parsley sprigs
  • tomato wedges


for the shortcrust pastry

  • Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
  • the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough. Roll out on a lightly floured board to line a 20 cm (8 in) flan dish or ring. Bake blind in a moderate oven for 15 - 20 minutes (see Cook's Tip below).
  • Meanwhile, simmer the kipper fillets in boiling water for 7 - 10 minutes. Drain and flake. Melt the butter or margarine over a low heat, add the flour and cook for 2 minutes, stirring continuously, then gradually add the milk, stirring, until the sauce boils and thickens.
  • Reduce the heat and simmer for a few minutes, then add the flaked fish, lemon juice, chopped eggs, sage and seasoning. Pour into the pastry case and bake in the oven for a further 10 minutes. Serve hot, garnished with parsley and tomato.

Cook's Tip

  • To bake blind, place a sheet of greaseproof paper in the pastry case. Sprinkle in baking beans or dried peas. Bake as directed then remove the peas and paper.


Oven temperature 180°C, 350°F, gas 4.
Calories: 725 kcal
Carbohydrates: 57 g
Protein: 25 g
Fat: 44g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 200 mg
Sodium: 481 mg
Potassium: 444 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1667 IU
Vitamin C: 3 mg
Calcium: 173 mg
Iron: 4 mg
Ingredients Fish & Seafood, Kipper
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