Stilton and Broccoli flanChorizo Char-grilled red pepper flan #baking

Name: Stilton and Broccoli flan Chorizo Char-grilled red pepper flan #baking
Cuisine: British
Ingredients: Pastry:; 250 g Plain flour; 125 g fat (half and half Chilled Lard and Butter cut into small pieces); Chilled water to bind; Broccoli and Stilton filling:; A few broccoli florets cut into small pieces and blanched; Approx 50g Stilton Crumbled; Chorizo and Red Pepper filling:; 1/2 a finely diced onion sautéd; Finely diced thumb sized piece of chorizo until soft and lightly browned; Finely diced half a red pepper from a jar of chargrilled peppers; Custard:; 2 eggs; 300 ml double cream Ground white pepper to taste

Sonia Duthie @soniaduthiecooks

Bedfordshire

Here are my Flans, not Quiches.

I made a traditional British pastry in deference to my inspiration, the great and much missed champion of British Cookery, Gary Rhodes who we have sadly lost.

I once had the great fortune to spend a day in the kitchen with Gary at The Greenhouse in Mayfair many years ago and one of my tasks was rolling out and making the pastry cases for service.

It was hard work but I had a great time and felt very privileged to have such an amazing opportunity.

Here are my Flans, not Quiches.

I made a traditional British pastry in deference to my inspiration, the great and much missed champion of British Cookery, Gary Rhodes who we have sadly lost.

I once had the great fortune to spend a day in the kitchen with Gary at The Greenhouse in Mayfair many years ago and one of my tasks was rolling out and making the pastry cases for service.

It was hard work but I had a great time and felt very privileged to have such an amazing opportunity.

Sonia Duthie @soniaduthiecooks

Bedfordshire

Here are my Flans, not Quiches.

I made a traditional British pastry in deference to my inspiration, the great and much missed champion of British Cookery, Gary Rhodes who we have sadly lost.

I once had the great fortune to spend a day in the kitchen with Gary at The Greenhouse in Mayfair many years ago and one of my tasks was rolling out and making the pastry cases for service.

It was hard work but I had a great time and felt very privileged to have such an amazing opportunity.

Here are my Flans, not Quiches.

I made a traditional British pastry in deference to my inspiration, the great and much missed champion of British Cookery, Gary Rhodes who we have sadly lost.

I once had the great fortune to spend a day in the kitchen with Gary at The Greenhouse in Mayfair many years ago and one of my tasks was rolling out and making the pastry cases for service.

It was hard work but I had a great time and felt very privileged to have such an amazing opportunity.

Saved

Ingredients

Pastry:
250 gPlain flour
125 gfat (half and half Chilled Lard and Butter cut into small pieces)
Chilled water to bind
Broccoli and Stilton filling:
A fewbroccoli florets cut into small pieces and blanched
Approx 50g Stilton Crumbled
Chorizo and Red Pepper filling:
1/2a finely diced onion sautéd
Finely diced thumb sized piece of chorizo until soft and lightly browned
Finely diced half a red pepper from a jar of chargrilled peppers
Custard:
2eggs
300 mldouble cream Ground white pepper to taste

Saved

Steps

1

Gently rub the cold fat into the flour with your finger tips, until it resembles breadcrumbs.
2

Bind with chilled water to bring together to form a ball using a metal knife. Wrap with cling film and chill for 20 mins.
3

Once the pastry has rested, roll out on a lightly floured board to a size just larger than your flan case/s plus the sides.
4

Gently lift the pastry into the case/s and, using a small ball of pastry carefully press the pastry into the edges of the tin.
5

Trim any excess away but ensure that one centimetre of pastry protrudes above the top of the tin.
6

Chill and rest for 20mins. This stage is vital to ensure the pastry does not shrink back during cooking.
7

Remove the pastry cases from the fridge and rub off the excess pastry from the edge using your thumb to give a clean finish to the edge.
8

Blind bake on a baking sheet at 200 degrees for 15 mins or until lightly golden using baking parchment and baking beans.
Turn the oven down to 180 degrees.
9

Beat all of the custard ingredients together until fully combined. Put to one side
10

Remove the baking beans from the pastry cases and fill with the fillings.
11

Carefully ladle in the custard ensuring it doesn’t seep over the top.
12

Bake the flans for approx 30 mins. If they start browning too much cover with foil.
13

Once cooked carefully tip to check the bottom of the flan is crisp - no soggy bottoms! 😂 Leave to cool in the tins for about 15 mins until ready to serve.

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Sonia Duthie @soniaduthiecooks

on January 11, 2021 18:24

Bedfordshire

MasterChef 2019 Quarterfinalist.I've loved cooking from an early age and, over the years, sharing my love of food, cooking and the benefits of eating well have become passions of mine.As well as now running my own small food business in my spare time, I also work in the NHS so I regularly see the negative impact poor nutrition and culinary knowledge have on the health of others so, I hope to encourage and inspire others to have a go in the kitchen, try new, healthier dishes and realise that cooking doesn't have to be complicated or time-consuming.You can follow me on Facebook and Instagram if you'd like to @soniaduthiecooksHappy Cooking.