LEEK AND PRAWN FLANS

LEEK AND PRAWN FLANS
LEEK AND PRAWN FLANS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup plain flour

  • pinch salt

  • 90

    g (3oz) butter

  • 1

    egg yolk

  • 1

    tablespoon lemon juice

  • FILLING

  • 1

    leek

  • 375

    g (12oz) green prawns

  • 15

    g (1/2oz) butter

  • salt, pepper

  • 2

    eggs

  • % cup cream

Directions

Pastry Sift flour and salt into bowl, rub in butter until mixture resembles fine breadcrumbs. Mix to a firm dough with lightly beaten egg yolk and lemon juice; add a teaspoon of water, if necessary. Turn pastry onto lightly floured surface. Knead lightly. Divide into four portions. Roll each portion out thinly to fit base and sides of four 10cm (4in) flan tins. Fit pastry neatly into tins, roll rolling pin over top of tin firmly to cut off excess pastry and neaten edges. Prick bases with fork. Bake in moderately hot oven 8 minutes, remove from oven. Filling Trim leek, wash thoroughly, then slice thinly. Shell prawns, remove dark vein, cut into 1cm (%in) pieces. Melt butter in pan, add leek, cook 2 minutes, add prawns, mix well. Cook further 2 minutes, season with salt and pepper. Divide leek and prawn mixture evenly over base of prepared flans. Beat eggs and cream with a fork until combined. Pour carefully into flans. Bake in moderate oven 30 minutes until golden brown.

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