Leek and Spring Onion Cheese Flan

I have a few items in the fridge I need to use up before they turn, so what better way than to create a lovely flan, that can be used as part of a main meal or as lunch.

Cost - Approx £1.50
Serves - 4



The cooked flan

Ingredients:

Shortcrust pastry as per previous blog http://thetescochallenge.blogspot.co.uk/2012/07/basic-short-crust-pastry.html
2 leeks - trimmed, washed and sliced
2 bunches of spring onions - trimmed, washed and sliced
1 TBLSP of butter
80g of Cheddar cheese - grated
2 eggs
150ML of milk
Salt and pepper

Method:

• First make the shortcrust pastry as per previous blog, for this recipe I used full fat - Trex, rather than butter
• Roll out the pastry on a sheet of baking paper and line the flan tin
• Put the flan tin in the fridge for 30 minutes, then remove and trim the excess pastry
• Heat the oven to 200 Degree C
• Line the bottom of the flan with baking paper and add some baking stones or I use chick peas on the bottom of the flan and bake the pastry for 15 minutes
• Remove from oven and remove the chick peas and the baking paper, and set aside
• Take a large pan and add the butter, and melt, then add the leeks and put the lid on the pan and over a low heat sweat the leeks until very soft, stirring occasionally
• Once the leeks are soft add the spring onions and sweat for a further 5 minutes with the lid of the pan removed
• Add salt and pepper to the leeks and spring onions to taste
• To the flan tin, add half the cheese on the bottom and add the leek and spring onion mix
• whisk together the eggs and milk and pour into the flan tin
• Add the remaining cheese to the top
• Bake in the oven at 220 Degree C for 40 minutes
• Allow to cool on a wire rack

Enjoy !

Leeks and Spring Onions

The chopped leeks

The chopped spring onions

The sweated leeks and spring onions

The flan tine lined and trimmed ready for blind baking

The flan tin ready for blind baking - to remove the chick peas just gather up the four corners of the paper and lift out

The flan vase filled and ready for baking

The cooked flan

Basic Shortcrust Pastry

I use short crust pastry a lot in my blogs, so instead of typing the instructions again and again, I thought I would create a post so I can link back to it. This quantity will will be ample for a single flan, or two pies. It is the most simplest pastry to make, but tastes delicious, so don't buy shop ready to roll pastry. Instead of butter, try lard or fat, or a mix, play around with it and adapt this to your tastes.

Ingredients for the shortcrust pastry :

• 200g plain flour
• Pinch of salt
• 100g butter - diced
• Cold water

Method for the shortcrust pastry:

• Place flour and salt in a bowl
• Add the butter
• Rub the butter into the flour until it looks like fine breadcrumbs

The flour and butter rubbed in

• Take a tablespoon and start adding the water, one tablespoon at a time, mixing the water into the flour and butter. Repeat adding the water until the dough comes together

The resulting dough after adding the water

• Put the dough in a plastic food bag/cling film and put it in the fridge for at least half an hour

It can be frozen, and used as required....

Chicken Mushroom and Leek Pie

Whilst it is supposed to be summer in Britain, the weather is not very summery, and today it is like winter. Thinking about what to do for tea tonight on this very wet and wintry day, what nicer than a chicken mushroom and leek pie.

Cost - approx £1.60 per person
Serves 2

Ingredients for the pie filling:

2 Chicken breasts
200g Leeks - washed and finely sliced
160g of Mushrooms - cleaned and quartered
1 TBLSP of butter
1TBSPS of plain flour
1 Pint of chicken stock
Salt and pepper to taste

Ingredients for the shortcrust pastry :

200g plain flour
Pinch of salt
100g butter - diced
Cold water
3 TBLSP of milk to glaze

Method for the pie filling:

• Trim the chicken breasts and cut into bite size chunks
• Take the leeks, cut them down the middle and wash, then slice
• In a large pan, add the the butter and melt on a low heat, add the leeks and mushrooms stir well and cover and cook on a low heat for 10 minutes to sweat down the leeks and mushrooms, stirring once in a while to stop the from burning.
• Add the flour to the pan and stir in well
• In a frying pan, add a little oil and add the chicken, and on a low to medium heat cook for 5 minutes, you are not looking to brown the meat
• Add the chicken to the pan and mix well
• Add the chicken stock to the pan and bring to the boil, reduce heat and simmer on a low heat with the lid on for 30 minutes, stirring occasionally
• Taste the gravy in the pan, and add salt and pepper if required
• Get a bowl and a strainer and put the contents of the pan in the strainer and let the gravy strain into the bowl
• Place the chicken, leek and mushroom mix into a pie dish
• Take some of the gravy and add to the pie dish, until it comes about 3 quarters up the mix and set aside
• Put the rest of the gravy in a pan and set aside

The cubed chicken breast

The washed and sliced leeks

The sweated leeks and mushrooms

The cooked chicken - note you are not looking to brown the meat

The filled pie dishes ready for the shortcrust pastry

Method for the shortcrust pastry:

• Place flour and salt in a bowl
• add the butter
• Rub the butter into the flour until it looks like fine breadcrumbs

The flour and butter rubbed in

• Take a tablespoon and start adding the water, one tablespoon at a time, mixing the water into the flour and butter. Repeat adding the water until the dough comes together

The resulting dough after adding the water

• Put the dough in a plastic food bag/cling film and put it in the fridge for at least half an hour

Method of assembling the pie:

• Take the dough out of the fridge and roll out
• Cut a thin strip and brush milk round the edge of the pie dish
• Put the all-round the edge of the pie dish and then brush with the milk
• Place the rolled out lid onto the pie
• Then with a tines of a fork, press gently down to seal
• with the remaining milk brush the top of the pie to glaze
• With a knife, make a few holes in the top of the pie
• Cook for 50 minutes at 220 degrees C and serve

The pie dish prepared ready for sealing with the lid

The pies ready for glazing and baking

The cooked pie

Serve with mashed potato and vegetables, using the reserved gravy.

Steak and Ale Pie

It is a special evening tonight; we are entertaining my wife's parents. It is my mother-in-laws 60th birthday. I always get nervous about cooking for them, as they have very specific likes and dislikes. However the good thing is that they like what I call "proper traditional grub".

So after much thinking and much consultation with my wife, I have decided to make a mouth-watering Steak and Ale pie with short crust pastry, served with mashed potato, green cabbage and carrots.

Ideally I would have made the pie filling yesterday, but I forgot one very important ingredient for Steak and Ale pie - the Ale, so I picked this up today a nice bottle of Black Sheep Ale.

The approximate cost of the meal per person is £2.50p

I looked around for a recipe, but didn't really find one that ticked all my boxes, so this is my version.


Ingredients for the pie filling

800g diced beef
3 TBLSP of plain flour
Pepper
Oil for frying
200g of closed cap mushrooms, wiped clean and halved
2 onions, peels and sliced
1 TBLSP sugar
4 garlic cloves, crushed
300ml good-quality beef stock
300ml brown ale
1 TSP tomato purée
2 TSP of dried thyme
3 TBLSP Worcestershire sauce
1 TBLSP of flour

Ingredients for the pastry

200g plain flour
Pinch of salt
100g butter - diced
Cold water
1 egg beaten for glazing the pie

Method for the filling:

• In a bowl add the flour and pepper and mix
• Add the beef into the bowl and mix until the beef is covered with flour
• Add some oil to a frying pan, and cook the beef on a high heat in batches until browned all over
• Once browned remove the beef with a slotted spoon and set aside the beef in a large pan
• Add a bit more oil to the pan, and fry the mushrooms for 2 minutes, and set aside with the beef
• Add more oil, and add the onions and sugar and cook over a medium heat for 20-30 minutes, stirring often until brown and caramelised
• Add the garlic to the onions and cook for 1min
• Add the TBLSP of flour to the onions and mix well
• Put the onions, beef and mushrooms in a large pan and mix well
• Add the thyme, Worcestershire sauce, tomato puree, stock and ale to the pan and bring to the boil
• Reduce heat and simmer gently with lid on for two hours
• After two hours taste and adjust seasoning if required, also try some of the meat to ensure it is very tender, if not allow to cook a while longer
• Remove from heat and allow to cool
• After the meat is cooked, take a colander and strain the gravy - you should if everything has gone to plan have a lot of gravy (it will become clear as to why)
• Place the meat into your pie dish, and pour some of the gravy over the meat, you do not want the gravy to be above the meat. See below picture.

• Set aside the remaining gravy to serve with the meal

Method for the short crust pastry:

• Place flour and salt in a bowl
• add the butter
• Rub the butter into the flour until it looks like fine breadcrumbs

The flour and butter rubbed in

• Take a tablespoon and start adding the water, one tablespoon at a time, mixing the water into the flour and butter. Repeat adding the water until the dough comes together

The resulting dough after adding the water

• Put the dough in a plastic food bag/cling film and put it in the fridge for at least half an hour

Method of assembling the pie:

• Take the dough out of the fridge and roll out
• Cut a thin strip and brush egg round the edge of the pie dish
• Put the all-round the edge of the pie dish and then brush with the egg

The pie rim lined for the lid

• place the rolled out lid onto the pie
• Then with a tines of a fork, press gently down to seal
• with the remaining egg brush the top of the pie to glaze
• Cook for 50 minutes at 220 degrees C and serve

The pie ready for baking