SAVOURY MINCE FLAN WITH A SOUR CREAM TOPPING
Bored of ordinary mince for dinner? Then try out this recipe that puts a new twist on an old favourite by transforming your mince into a tasty flan.
60 ml tomato paste
2 ml Robertsons origanum
1 onion, chopped
30 g margarine
500 g minced meat
12.5 ml water
125 g butter
5 ml lemon juice
375 ml cake flour
1 KNORR Cream of Mushroom soup
190 ml water
250 ml sour cream
2 eggs
250 ml grated cheese
Rub butter into flour until it resembles breadcrumbs.
Add lemon juice and water (adding more if necessary) to form soft dough.
Roll out to fit a deep 23cm flan tin.
Cover pastry with baking paper and fill with raw beans.
Bake at 220°C for 10 minutes.
Remove paper and bake for an extra 5 minutes.
For the filling:
Melt margarine in a pan and sautè the onion until tender.
Add the mince and stir until browned.
Add KNORR Mushroom Cream of Mushroom soup and Robertsons origanum and mix well, then stir in tomato paste and water.
Bring to the boil, reduce heat and simmer uncovered for 10 minutes or until thickened.
Spread mince in pastry shell and top with sour cream and eggs beaten together.
Top with grated cheese.
Bake at 180°C for 35 minutes until set and golden brown.
Serve with a crispy fresh salad.
NOTE:
This recipe can be made without the pastry shell.
Photo and recipe posted by Adam Cloete
Ek het hierdie flan gemaak, maar met spaghetti bolognese wat oorgebly het van ‘n ete. Die spaghetti het ek met ‘n geklitste eier gemeng, onder in ‘n oondbak geplaas en ge-mikrogolf vir 5 minute. Dit was my kors. Die bolognese mengsel het ek bo-oor gesmeer en toe joghurt in plaas van suurroom met die eiers gemeng en bo-oor gesit. Ek glo dit is net so lekker of lekkerder as die oorspronklike resep.