INGREDIENTS

INSTRUCTIONS

FOR THE PUFF PASTE
FOR THE FILLING
FOR THE EGG MIXTURE
FOR THE GARNISHING
To prepare the puff paste: Make a well in the centre of the flour and pour
75 ml water into it. Gradually mix and knead to a soft dough. Put it in a
plastic bag and refrigerate for 10 minutes. Roll out the dough on a lightly
floured surface into a .5 cm thick rectangular shape. Cut the butter into
small cubes and sprinkle over the entire surface. Fold over, ensuring that
the butter doesn't fall out and dust with flour. Place the folded dough on
a lightly floured surface, and roll out the dough again, but this time into
a still thinner rectangular shape and dust with flour. Fold one end and
then cover with the other to make three layers. Put the folded dough in a
plastic bag and freeze for 10 minutes. Repeat the process thrice. Remove,
roll out again on a floured surface and divide the flattened dough into two
equal portions.
To prepare the filling: Heat oil in a frying pan and fry the bacon over
medium heat until cooked, but not crisp Put prawns, bacon and onions in a
bowl. Mix well. Beat the eggs in a bowl, add the remaining egg mixture
ingredients and whisk well.
To prepare the moulds: Grease a 22.5 cm round mould and line with the
flattened puff paste, discarding the overlapping paste. Spread the egg
mixture in it. Sprinkle grated cheese on top and bake in the pre-heated
oven at 350 F for 25-30 minutes or till a cooking needle when pricked,
comes out clean. If not, bake for a few more minutes. Demould, garnish the
flan with caviar and lump fish roe or tuna and serve as an entree.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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