Recipe - Ham 101

FOR THE PASTRY
175 g Plain flour; (6oz)
125 g Butter; melted (4oz)
1 tablespoon Water

FOR THE FILLING
15 g Butter; (1/2oz)
1 Onion; finely minced
125 g Cooked cut or sliced up ham; minced
(4oz)
75 g Asparagus tips; blanched
(3oz)
2 md Sized eggs
1 142 millilit single cream;
(5 floz)
Salt and freshly ground
black pepper

1. To make the pastry, sift the flour into a bowl and stir in the butter
and water. Press the mixture into the base and up the sides of a 20 cm (8
inch) fluted flan tin. Prick the base with a fork and bake blind in a
preheated oven 200 øC, 400 øF, Gas Mark 6 for 15 minutes, removing the
lining paper and baking beans for the last 5 minutes.

2. For the filling, heat the butter in a pan and add the onion, fry for 56
minutes until golden. Cool slightly and spread over the base of the pastry
case.

3. Arrange the ham and asparagus spears on top.

4. Beat together the eggs, cream and seasoning to taste and pour into the
flan case.

5. Return to the oven for a further 3035 minutes until the filling is set
and golden. Serve hot or cold with a crisp green salad.

Converted by MC_Buster.

NOTES : A delicious light flan. Ideal as a first course, for picnics and
light lunches or served with baby new potatoes for supper.

Converted by MM_Buster v2.0l.