Party Flan

This is a great favourite with the Inglewood Infants School staff. No wonder she can't lose weight! (sic)

45 minutes
30 minutes



  • 6oz Self Raising Flour
  • 6oz Wholemeal Flour
  • 2 tablespoons Lemon Juice
  • ½ teaspoon Salt
  • 6oz hard Margarine
  • 4 tablespoons water


  • 2 tablespoons Oil
  • 2 cloves Garlic, crushed
  • Salt and pepper
  • 1 large Onion, chopped
  • 14oz can Tomatoes
  • ¼ teaspoon Oregano
  • 2 level tablespoons Tomato Puree
  • 4oz Lean Cooked Ham, Chopped OR 7 and a half can Tuna fish, drained
  • 8oz red Cheddar Cheese, grated
  • 2oz Mushrooms, sliced and lightly fried
  • Egg wash to glaze


  1. Make up shortcrust pastry and chill for 30 minutes.
  2. Cut off one third of pastry and reserve. Use the rest to line a 13" by 9" Swiss Roll tin or tray. Prick the base and crimp the edges.
  3. Heat oil in a pan and saute onion and garlic until soft. Stir in tomatoes, puree, oregano and seasoning. Bring to boil. Reduce heat and simmer uncovered for 15 minutes until thick. Cool.
  4. Spoon mixture into tin and cover with strips of ham or flaked tuna. Scatter on the grated cheese.
  5. Roll out remaining pastry and cut into thin, equal strips. Use to make a lattice over flan. Brush with egg wash and bake for 10 minutes at gas8, 450E, 230C. Lower heat to gas6, 400E, 200C and cook for a further 20 minutes.
  6. Place a piece of mushroom in each section of the lattice. Serve warm or cold.

Will freeze well in suitable containers for 3 months.