Cheese And Onion Flan With Peanut Pastry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | Vegetarian | Veg2, Vegetarian | 4 | Servings |
INGREDIENTS
| 6 | oz | Self-raising wholewheat |
| flour | ||
| 3 | oz | Margarine |
| 2 | T | Crunchy USA peanut butter |
| 1 | T | Water, 1 to 2 |
| 1 | T | Groundnut, peanut oil |
| 2 | Onions, sliced thinly | |
| 1 | Free-range egg | |
| 1/4 | pt | Milk |
| Salt and pepper | ||
| 3 | oz | Mild, medium fat |
| vegetarian cheese | ||
| grated | ||
| 1 | oz | USA peanuts, chopped |
INSTRUCTIONS
Place the flour in a bowl, add the margarine and rub in until the mixture resembles fine breadcrumbs. Stir in the peanut butter and water and mix to form a firm dough. Knead lightly, the roll out and line an 8m flan dish. Heat the oil in a pan, add the onion and fry gently until very soft, about 5 minutes. Cool slightly. Beat together the egg, milk, salt and pepper. Place the onion in the flan case and pour the milk mixture over the top. Sprinkle with peanuts and cheese. Bake at 200øC/400øF/gas mark 6 for 15 minutes, then reduce temperature to 180øC/350øF/gas mark 4 for a further 25-30 minutes until the filling is set and golden brown. Serve warm or cold. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 702
Calories From Fat: 300
Total Fat: 34.2g
Cholesterol: 39.9mg
Sodium: 869.6mg
Potassium: 324.3mg
Carbohydrates: 70.2g
Fiber: 3.7g
Sugar: 5g
Protein: 28g