Tuesday, 27 May 2014

Chicken & Leek Flan (along with ham & cheese)


This is the ultimate 'what to do with the leftovers' recipe.

I love making a meal out of leftovers it makes me feel frugal, thrifty and resourceful......

it doesn't last long.....

Anyway this dish is an adaptation of a recipe Delia made, in one of her Christmas programs, for left over turkey. I like to use chicken and add, if we have it, ham or bacon.

Recipe

For the pastry
50g Cheddar cheese - grated
175g Self raising flour
75g Butter
1/2 teaspoon mustard powder
salt & pepper

Filling
450g leeks - washed & sliced
275g mixed cooked chicken & ham (or bacon)
75g Cheese - grated

1 pint bechamel sauce
1 egg

cayenne pepper

Pre-heat oven to 190C/Gas 5

First make up your pastry - I use my trusty processor - add your flour & butter and whizz together to resemble bread crumbs: then add the cheese, mustard & seasoning and enough cold water to make a dough that leaves the sides clean. Place pastry in a bag in the fridge for about 20 mins.



Meanwhile, cook the leeks - I pop mine in the microwave (3 minutes, on high, with a little water) to soften but you can gently cook them over a low heat with a little butter for about 6-10 mins. Once cooked drain the juices into a bowl & set aside.



Next roll out your pastry & line a flan dish. Prick over the base with a fork, cover & blind bake for 15 minutes.



Whilst the base is cooking get your bechamel sauce and add the juices from the leeks, along with half the cheese & the beaten egg - combine to make a smooth, thick sauce.

Remove case from the oven and add the drained leeks; Followed by the meat



And then the sauce



Sprinkle the cheese on top and then the cayenne pepper.

Bake the flan for 25-30 mins or until nicely brown on top.




And eat - the chicken & ham is tender; the cheese sauce is yummy; the leeks are soft and cream; and the pastry is to die for...........


This is perfect hot or cold and is especially good for a posh picnic or buffet.


Printable Recipe

 Chicken & Leek Pie