Title: Leek and Soured Cream Flan
Categories: British Pie Pastry Vegetable Cheese
Yield: 1 Servings

75	g	Self-raising Wholemeal
		Flour
75	g	Plain White Flour
3/4	ts	Mustard Powder
	pn	Salt
40	g	White Fat
40	g	Margarine
50	g	Welsh Cheddar Cheese
		(grated)
		Filling:
1 1/2		Kilos Leeks (Trimmed, washed
		Thinly sliced)
1		Clove Garlic
50	g	Butter
1	lg	Egg (beaten)
150	ml	Soured Cream
2	tb	Double Cream
50	g	Welsh Cheddar Cheese
		(grated)
		Salt and Pepper

Sieve the flours, salt and mustard into a bowl then rub the fats until the mixture resembles fine breadcrumbs. Stir in the cheese and add enough cold water to make a dough, chill if possible for half an hour.

Preheat the oven to Gas No.4 / 180C Roll out the pastry and line the flan tin. Prick the base and sides with a fork, then bake the flan case in the centre of the oven for 15 mins. Remove from the oven and brush all over with a little beaten egg (from the filling). Return to the oven for a further 5 mins. Turn up the heat to Gas No. 5 / 190C.

Melt the butter in a large pan, add the leeks and garlic and some seasoning. Cover and cook> gently without browning for 10-15 minutes until well reduced. Drain in a colander and return to the pan. Combine the creams with the beaten egg and stir in to the leek mixture, seasoning to taste. Spread the mixture over the pastry case, sprinkle with the cheese and bake in the centre of the oven for 40 minutes, until brown and crispy.

Reproduced by permission of Maggie Dix, from her: Flavours of Wales video Pastry:

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