Cranberry, Almond Turkey Flan HT MC British 75mins

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Cranberry Almond Turkey Flanï¿½ HTï¿½ MC Britishï¿½ï¿½ 75mins

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Servesï¿½ï¿½ 4 ï¿½ï¿½ï¿½ï¿½ Hotï¿½ï¿½ï¿½ Poultryï¿½ Gameï¿½ï¿½Nutsï¿½ Fruitï¿½ ï¿½Leftovers ï¿½ Main Courseï¿½ï¿½ Eggless

ï¿½ Britain Europe

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Ingredients:

ï¿½ï¿½ 175g/6oz Plain Flour

ï¿½ï¿½ 75g/3oz Cheddar Cheese, grated

ï¿½ï¿½ 1/4 teasp English Mustard Powder

ï¿½ï¿½ 125g/5oz Melted Butter

ï¿½ï¿½ 25g 1oz Butter

ï¿½ï¿½ 1 Onion, chopped

ï¿½ï¿½ 300g/11oz Cooked Turkey, shredded

ï¿½ï¿½ 25g/1oz Flaked Almonds

ï¿½ï¿½ 25g/1oz Fresh Cranberries

ï¿½ï¿½ 1 tbsp Freshly Chopped Parsley

ï¿½ï¿½ Salt and Black Pepper

ï¿½ï¿½ 210ml/7fl.oz. Crï¿½me Fraï¿½che

ï¿½ï¿½ 2 Eggs

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Instructions

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1. Preheat the oven to 190C, 375F, Gas Mark 5.ï¿½

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.ï¿½

4. Meanwhile, melt the remaining butter in a saucepan, add the onion and sautï¿½ gently until soft. Add the turkey, almonds, cranberries, parsley, salt and pepper and mix well.ï¿½

5. In a bowl, beat together the crï¿½me frï¿½iche and eggs and pour over the turkey mixture, mixing well.ï¿½

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

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More Poultry & Game Recipesï¿½ | ï¿½General Poultry & Game Prep & Cooking Timesï¿½ï¿½

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Overseas Visitors:ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ 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.

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Key techniques

Chop to ï¿½ To cut into pieces of approximately the same size.
Brownï¿½ to ï¿½-ï¿½ To fry in very shallowï¿½ fatï¿½ over a high heat in order to colour the food and seal in the juices.

Sautï¿½ï¿½ - 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.

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Tips, Options and Substitutions

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Main equipment

	Chopping Knife
	Chopping Board
	Saucepan
	Wooden or Plastic Spoon

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Freezing/Make ahead

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More Poultry & Game Recipesï¿½

General Poultry & Game Prep & Cooking Timesï¿½ï¿½

Game Seasons UK

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