Curried Chicken Flan

Curried Chicken Flan

Serves 6

Points per serving: 2

50g filo pastry (2½ pts)

200ml skimmed milk

2 eggs

1 tsp curry powder

1 small apple, chopped finely

1 small onion, chopped finely

175g cooked chicken, shredded

seasoning

Preheat oven to 190*c.  Using a 9" (23cm) non stick flan tin, lay the filo pastry sheets overlapping at different angles to form a pastry case.  Brush each sheet with a little water to remove excess flour and make them stick together.

Trim the edges which are hanging over the edges of the flan tin (use any trimmings in the pastry case - just put on top of the filo layers).  Bake the pastry case blind for 15 minutes. 

Meanwhile, mix the eggs, milk, curry powder and salt and pepper in a jug.  Remove the pastry case from the oven and put the apple, onion and cooked chicken in the pastry case.  Pour the egg mixture over the filling ingredients and bake for a further 30 minutes.