Curried vegetable flan

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1¼ cups plain flour

90 g butter, chopped

1 egg

1 tablespoon iced water


1 tablespoon oil

3 cups frozen mixed vegetables

3 teaspoons curry powder

5 eggs, lightly beaten

1½ cups cream

1/4 cup plain flour

1/2 cup sour cream

3 spring onions, chopped


1. Preheat oven to moderately hot 210°C/190°C gas. Place flour and butter in food processor. Using pulse action, process for 30 seconds or until the mixture is fine and crumbly. Add egg and almost all the water, process 20 seconds or until mixture just comes together when squeezed. Add more water if necessary. Turn out onto a lightly floured board. Knead the mixture gently to form a smooth dough. Cover with plastic wrap and refrigerate 20 minutes.

2. Brush a shallow 23 cm square cake tin with melted butter or oil. Roll out pastry between two sheets of plastic wrap, large enough to cover base and sides of tin. Ease pastry into tin; trim.

3. Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Line tin with paper, spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for 7 minutes or until lightly golden.

4. To make Filling: Reduce oven to moderate 180°C. Heat oil in a heavy-based frying pan, add mixed vegetables, cook over medium heat until lightly browned and cooked through. Add curry powder, stir for 1 minute or until fragrant and vegetables are coated. Combine vegetables in bowl with remaining ingredients; mix well. Pour into pastry case, bake for 35 minutes or until flan is lightly browned and set.