Lifestyle
#WFD – Savoury mince flan with sour cream topping
Serve this dish with a crispy fresh salad.
POLOKWANE – Making this recipe may keep you waiting a little longer than usual to eat as it will take around 70 minutes to cook but it promises to be worth the wait.
Flan is an open, rimmed, pastry or sponge base, containing a sweet or savoury filling.
The most famous type of flan is of course, the traditional Milk Tart, however, this recipe is for a savoury flan.
Ingredients
- 60ml tomato paste
- 2ml Robertsons Origanum
- 1 onion, chopped
- 30g margarine
- 500g meat, minced
- 12.5ml water
- 125g butter
- 5ml lemon juice
- 375ml flour
- 1 x KNORR Cream of Mushroom Soup
- 190ml water
- 250ml sour cream
- 2 eggs
- 250ml cheese, grated
Method
- Preheat oven to 220°C
- For the base: Rub butter into flour until it resembles breadcrumbs.
- Add lemon juice and 12.5ml water (adding more if necessary) to form soft dough.
- Roll out to fit a deep 23cm flan tin.
- Cover pastry with baking paper and fill with raw beans.
- Bake at 220°C for 10 minutes.
- Remove paper and bake for an extra 5 minutes.
- For the filling: Melt margarine in a pan and sautè the onion until tender.
- Add the mince and stir until browned.
- Add KNORR Mushroom Cream of Mushroom Soup and Robertsons Origanum and mix well, then stir in tomato paste and 190ml water.
- Bring to the boil, reduce heat and simmer uncovered for 10 minutes or until thickened.
- Spread mince in pastry shell and top with sour cream and eggs beaten together.
- Top with grated cheese.
- Bake at 180 °C for 35 minutes until set and golden brown.
- Serve with a crispy fresh salad.
This recipe was provided by What’s for Dinner.
