A Flan will always save the day!

A Flan will always save the day!


When you are the proud and happy owner of an Aga or Rayburn there are a number of time saving tricks you can employ to be the ever ready hostess/ feeder of Rugby teams/ annoying domestic goddess. One of my favourites is to make up a large batch of pastry and line flan dishes which I then mummify in cling film and freeze. Thus when teenage son brings back hoards of smelly teens and puts his arm around your shoulder and says “anything for us to eat Ma?” You can remove pastry case from the freezer drawer, fill it with bottom of the fridge stuff, grate on some cheese, whip up some eggs and milk and slam it in the roasting oven. You will be most beloved. There is a down side and it is the accompanying body odour that teenage rugby/football playing mud splattered boys produce whilst talking loudly and guffawing in your kitchen taking up an enormous amount of space and destroying any semblance of peace and tranquillity…

Here are a few handy hints:

. a pastry base does not need ‘blind baking’ in an Aga. Place your tray/flan dish on the floor of the roasting oven…even from frozen. You’ll never have to worry about a soggy bottom again.

. If you have no eggs…use cream. If you have no cream…go shopping! If you have run out of frozen pastry cases make a frittata… But if you go to all the trouble of making the pastry always put something in it. Dried herbs, poppy seeds or fresh herbs roughly chopped will all alert people to the fact that you make your own pastry! If it’s a sweet pastry put cinnamon or similar in.

. You can pretty much put anything in a flan… be adventurous. Try Leeks, St.Agur Cheese and Calvados…delicious!




Pastry: basically it’s half fat to flour. For this flan I used

350g/12oz plain flour

175g/6oz butter (from the fridge)

1tsp mixed dried herbs

Salt and pepper to season

Splash of milk/water to combine into a ball.

Cube the cold butter into the flour and using your finger tips rub it in until it resembles fine bread crumbs (alternatively use a food processor) add the dried herbs and stir. Add enough liquid to combine the mixture into a pastry ball.  Flour your surface and roll out to fit your dish. Once this is done place in the refrigerator whilst you are preparing the filling.


1 packet of smoked bacon

1 onion, finely chopped

1 red pepper

1 floret of broccoli

3 large mushrooms

200g/7oz mature cheddar cheese

5 large free range eggs

½ litre of milk  or 1 pint (I had no cream in my fridge. Tut tut)


Chop up the onions, peppers, broccoli and bacon and fry off quickly in a large pan with a knob of butter. Take the pastry lined flan dish out of the fridge and fill with the above and grate the cheese over the filling. Beat the eggs and milk together add some salt and pepper to taste and pour over everything.

Place the filled flan dish onto the floor of the oven and cook for about 40 minutes or until egg mixture is firm. Leave to cool for at least 10 minutes before serving with salad (or oven chips for teenage boys).

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Posted in Aga Tips, Recipes

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