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  • 1 cup plain flour
  • pinch salt
  • 90 g (3oz) butter
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 leek
  • 375 g (12oz) green prawns
  • 15 g (1/2oz) butter
  • salt, pepper
  • 2 eggs
  • % cup cream



Step 1

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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