225g plain flour
100g butter, diced
8 rashers of Canadian Maple Bacon
3 medium eggs
salt and pepper
How to make it
North America meets North England in this Bacon and Blue Cheese Flan, as we use Canadian Maple Bacon and Yorkshire Blue. One is sweet and tender, the other is salty and adds smoothness. Together, world-class.
Shortcrust pastry (you can also use pre-bought pastry)
- Sift 225g plain flour into a large bowl
- Add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough
- Knead the dough briefly and gently on a floured surface
- Grease a flan dish and place your pastry into the dish, pushing up to the sides and trimming as necessary
- Pre-heat the oven to 200°C/180°C Fan
- Prink the base and place in the fridge to chill
- Beat the eggs with the milk, season to taste
- Cut the bacon into small pieces
- Fry until cooked and the fat is crispy
- Spoon the bacon into the pastry base, then cover with cubes of the blue cheese
- Pour over the egg and milk mixture
- Bake for around 25 – 30 mins, until the pastry is golden brown and the filling doesn’t wobble
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