Yields8 Servings
 500 g short crust pastry
 50 g butter
 1 small onion, sliced
 100 g button mushrooms, sliced
 200 g leftover turkey diced
 100 g smoked ham diced
 175 g Gruyere cheese grated
 284 ml double cream
 2 eggs
 1 tbsp fresh sage chopped
 salt and freshly ground black pepper

preheat oven to 200C/Gas 6
roll out the pastry and line a 28cm flan tin; chill for 15 minutes then bake blind for 12-15
minutes until lightly cooked
reduce the oven temperature to 180C/Gas 4
melt the butter and fry the onion until soft, then add the mushrooms and cook for a
further 3-4 minutes
spoon the onion and mushrooms, turkey and ham into the flan case and add the grated
whisk together the eggs, cream and herbs; season to taste and pour over the filling
bake for 20-25 minutes until the centre has just set
leave in the tin for approximately 10 minutes before and serve warm

Shopping cart


No products in the cart.

Continue Shopping