Sausage and Bacon Flan

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 mins

FOR THE PASTRY CASE

6 oz - plain flour (all purpose flour)

- pinch of salt

½ teaspoon - dried mixed herbs

3 oz - margarine

1 - 2 tablespoons - water

FOR THE FILLING

3 - pork sausages

1 oz - margarine

1 small - onion

4 rashers (slices) - streaky bacon

1 oz - plain flour (all purpose flour)

6¾ fl oz - warmed milk

½ teaspoon - dried sage

- salt and papper

Sift the flour into a mixing bowl and add a pinch of salt and the dried mixed herbs. Rub in the margarine using your hands until the mixture resembles fine crumbs. Add a little cold water (about 1-2 tablespoons) then turn out onto a lightly-floured board or flat surface. Knead it lightly using the heels of your hands and your knuckles, then roll it out and use to line an 8" (20cm) flan dish. Place a little greaseproof paper over the top and bake in a preheated moderate oven (Mk 5 - 375ºF - 190ºC) for 10 minutes. Remove the paper and cook for a further 5 minutes.
Meanwhile cook the sausage either under the grill (broiler) or in a pan, peel and chop the onion and chop the bacon into small pieces. Melt the margarine in a pan and sauté (gently fry) the onion until it begins to turn transparent (about 5 minutes) then add the bacon and continue cooking for a further 3-4 minutes.
Stir in the flour and cook for another 1 minute then remove the pan from the heat and gradually blend in the warmed milk, stirring all the time. Return the pan to the heat and cook until the sauce thickens. Stir in the sage and salt and freshly ground pepper to taste.
Remove the flan case from the oven, slice the sausages into it and pour the sauce over the top. Return it to the oven for a further 20 minutes then serve hot with French fries or a fresh salad.