Kipper and Egg Flan Recipe

You will need.....       For the pastry:

                               4 oz. plain flour

                               pinch salt

                               2 oz. margarine

                               2 oz. cheese, finely grated

Preparation Time      For the filling:

15 minutes                7.5 oz. can boneless kippers

                              4 eggs

Cooking Time           2 oz. grated cheese

35 minutes                salt and pepper

                              green pepper rings

Oven setting            

400ºF; Gas Mark 6

350ºF; Gas Mark 4

                                                         

Sift flour and salt into a large bowl. Add margarine and rub in until mixture resembles fine breadcrumbs. Add cheese and mix well. Mix to a stiff consistency with water. Line an 8-inch flan ring. Bake blind for 20 minutes.

 

Flake kippers finely. Arrange over base of flan case. Separate eggs and beat yolks until smooth. Add half the cheese and pour over kippers. Season.

 

Whisk whites until stiff, add remaining cheese and pile on top of flan. Bake in centre of oven for 15 minutes. Garnish with green pepper rings. Serve hot or cold. Serves 4.

 

Quick Tip

 

If you are using fresh kippers, first of all removes as many of the bones as possible. Then liquidize the kippers with the egg yolks. The liquidizing process will break down any bones that remain.

 

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