Savory Pumpkin Flan

Veggie.Lover's picture

Sep. 27, 2010


Filo pastry sheets 4 Tablespoon
Vegetable oil 2 Tablespoon
Onion 1 , chopped
Pumpkin/Carrots 8 Ounce , mashed (225 Gram)
Grated cheese 6 Ounce (185 Gram Mature Cheddar)
Eggs 2 , separated
Sour cream/Natural yoghurt 2 Tablespoon
Ground black pepper To Taste
Parsley 1 Tablespoon , chopped


1. Brush each sheet of pastry with oil and fold in half Layer pastry, one folded piece on top of the other to give eight layers. Place an 18cm/7in flan dish upside down on layered pastry and cut around dish, making a circle 3cm / 1 1/4in larger. Lift all layers of pastry into dish and roll edges.

2. Cook onion in a frying pan for 4-5 minutes or until onion is opague and soft. Place pumpkin or carrots, cheese, egg yolks, sour cream or yoghurt, chilli powder and black pepper to taste in a bowl and mix to combine.

3. Place egg whites in a bowl and beat until stiff peaks form. Fold egg white mixture into pumpkin mixture and spoon into pastry case. Sprinkle pumpkin mixture with parsley and bake for 30 minutes or until pastry is golden and cooked.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1476Calories from Fat 853

 % Daily Value*

Total Fat 97 g149.2%

Saturated Fat 40 g200%

Trans Fat 0 g


Sodium 2915 mg121.46%

Total Carbohydrates 67 g22.3%

Dietary Fiber 5 g20%

Sugars 13 g

Protein 87 g174%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet