Sweetcorn Flan

Preparation time 20 - 25 minutes,
Cooking time 25 minutes,
Oven temperature 190°C, 375°F, gas 5,
Calories 610 per portion


serves 4
225 g (8 oz) plain flour
pinch of salt
100 g (4 oz) margarine
2 - 3 tablespoons cold water
beaten egg to glaze

for the filling

1 onion, chopped
1 green pepper, deseeded and chopped
1 tablespoon oil
326 g (11 1/2 oz) can sweetcorn
100 g (4 oz) cooked ham, diced

for the white sauce

40 g (1 1/2 oz) butter or margarine
40 g (1 1/2 oz) plain flour
450 ml (3/4 pint) milk
salt and pepper


3 tomatoes, sliced
parsley sprig


for the shortcrust pastry

Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough.

1. Roll out and line a 20 cm (8 in) flan ring placed on a baking tray. Bake blind for 15 minutes in a moderately hot oven, then remove the paper and beans and return to the oven for a further 10 minutes.

2. Meanwhile, cook the onion and pepper in the oil for a few minutes until soft.

3. Drain the sweetcorn and add to the mixture with the ham.

4. Make the white sauce. Melt the butter or margarine over a low heat. Add the flour, cook for 2 minutes, stirring constantly,
then gradually add the milk and stir until the sauce boils and thickens. Reduce the heat and simmer
gently for 2 minutes. Add the seasoning. Add the vegetable mixture and simmer gently for 2 minutes. Season well.

5. Pour the mixture into the cooked warm flan case, garnish with halved tomato slices and parsley and serve.

A quick flan case: melt 100 g (4 oz) butter or margarine then stir in 175 g (6 oz) crushed savoury biscuits. Press in the base and sides of the dish. Chill, then fill and serve.

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