Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Cranberry Almond Turkey Flan  HT  MC British   75mins

 

 

Serves   4      Hot    Poultry  Game  Nuts  Fruit   Leftovers   Main Course   Eggless  Britain Europe

  

Ingredients:

   175g/6oz Plain Flour

   75g/3oz Cheddar Cheese, grated

   1/4 teasp English Mustard Powder

   125g/5oz Melted Butter

   25g 1oz Butter

   1 Onion, chopped

   300g/11oz Cooked Turkey, shredded

   25g/1oz Flaked Almonds

   25g/1oz Fresh Cranberries

   1 tbsp Freshly Chopped Parsley

   Salt and Black Pepper

   210ml/7fl.oz. Crème Fraîche

   2 Eggs

  

Instructions

  

1. Preheat the oven to 190C, 375F, Gas Mark 5. 


2. Place the flour, cheese and mustard powder in a large bowl and mix well. Add the melted butter and 1-2 teaspoons of water and mix together with a knife until it begins to bind. Gather up with your hands to form a dough.


3. Use to line a 20cm/8 inch loose bottomed flan tin. Prick the base with a fork and line with greaseproof or parchment paper. Fill with baking beans and bake blind for 15 minutes. 


4. Meanwhile, melt the remaining butter in a saucepan, add the onion and sauté gently until soft. Add the turkey, almonds, cranberries, parsley, salt and pepper and mix well. 


5. In a bowl, beat together the crème frâiche and eggs and pour over the turkey mixture, mixing well. 


6. Remove the pastry case from the over and remove the paper and baking beans. Pour the turkey mixture into the pastry case bake for 35-40 minutes, until firm to the touch and golden brown.



Great for using up leftover turkey at Christmas or Easter

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk