Sue's Savoury Flan

This recipe won Heffle Wi's 2024 annual Bake off to make a savoury flan.
The influence for the flan was from Nadia's recent cookery programme regarding using up your leftovers, so Sue opened up the fridge and took her inspiration from what she found. Sue is passionate about reducing food waste and supporting our amazing farmers, so the lamb, eggs and milk were all sourced from local farmers.
INGREDIENTS
Pastry: 
150g Plain flour
Pinch of salt
75g Baking spread
Cold water
Filling:
2 eggs
​75g cream cheese
Cooked lamb , shredded
1 teaspoon cumin
1 pepper
1 onion
Mustard
Splash of milk
Cheese to grate on top
Oil to cook with
Method
Make the pastry by rubbing in the fat to the flour and salt. Add enough water to make a firm dough, then chill in the fridge for at least 30 mins.
Roll out the pastry and line a 6 inch flan dish. Blind bake for 10 minutes.
Cook the diced onion and pepper in a little oil until softened. Add to the blind baked flan, place the lamb on top. Sprinkle cumin on the lamb.
Beat the cream cheese, add the eggs, mustard and enough milk to make a thick pouring consistency. Pour into the flan case until it reaches the top, covering the other ingredients.
Grate the chees on top and bake in a medium oven for 30-40 minutes until set and golden in colour.
Enjoy!