is a great way to enjoy leeks and makes a delicious meal with a jacket potato
How to make Leek Flan:
Let's not get stuck in some sort of kitchen nightmare here... if you prefer to simply buy your short-crust pastry ready made from the supermarket, that's OK with me! On the other hand, if you want to make it yourself, sift the flour into a mixing bowl and add a pinch of salt. Rub in the margarine and the lard using your hands until the mixture resembles fine crumbs. Add a little cold water (about 1-2 tablespoons per 8oz (225g) of flour) then turn out onto a lightly-floured board or flat surface. Knead it lightly using the heels of your hands and your knuckles.
Roll the pastry and use it to line an 8" (20cm) flan dish. Place a little greaseproof paper over the top and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 15 minutes. Remove from the oven and discard the paper.
Meanwhile, trim and wash the leeks
and slice them thinly (about ¼" - 6mm). Melt the butter in a pan and gently fry the leeks until they are just tender (about 7-8 minutes). Spoon these into the cooked pastry flan case.
Separate the egg yolks from the egg whites. Beat the yolks then add them back to the whites and cream together. Add salt and freshly ground pepper to taste. Pour this mixture over the leeks in the flan case then cook the whole flan in a preheated moderate oven (Mk 5 - 375ºF - 190ºC) for about 25-30 minutes until the filling is set.
Leek flan can be made in individual sized dishes and served as a savoury starter course if you are entertaining.