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Fflan Cenin a Phys (Leek and Pea Flan)

Fflan Cenin a Phys (Leek and Pea Flan) is a classic Cymric (Welsh) recipe for a traditional pastry-based flan filled with a mix of leeks, peas and cheese in a custard base made with yoghurt. The full recipe is presented here and I hope you enjoy this classic Welsh version of : Leek and Pea Flan (Fflan Cenin a Phys).

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

6–8

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Milk Recipes Cheese Recipes Baking Recipes Bean Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g o genin (torrwch y rhan fwysaf o'r gwyrdd i ffwrdd) wedi eu tafellu a'u gochi
100g o bys gardd (unai ffrés neu wedi rhewi)
halen a phupur du
150ml o leffrith ffrés
150ml o iwgwrt plaen
3 ŵy
175g o flawd plaen
100g o gaws Cheddar wedi ei ratio
75g o fenyn

Dull:

Berwch y cenin a'r pys mewn ychydig o ddၵr wedi ei halltu'n ysgafn a choginiwch nes yn dyner (tua 5 munud). Tywalltwch allan y dŵr a sychwch y llysiau cyn eu trosglwyddo i brosesydd bwyd. Ychwanegwch y llefrith a'r iogwrt yna proseswch nes yn llyfn. Trosglwyddwch i fowlen yna curwch 2 or ŵyau i fewn i'r gymysgfa nes yn llyfn. Ychwanegwch yr ŵy arall i folwen bychan gan ei guro'n ysgafn. Mewn powlen arall cyfunwch y blawd a hanner y caws. Rhwbiwch i fewn y menyn gyda blaenau eich bysedd nes fod y gymysgfa yn debyg i friwsion mân yna ychwanegwch yr ŵy wedi ei guro i ddod a'r gymysgfa at ei gilydd fel pastai cyn ei droi allan ar wyneb wedi ei flawdio'n ysgan. Rholiwch y pastai allan a defnyddiwch i orchuddio desfil fflan tua 23cm o ddiamedr yna tywalltwch i fewn y gymysgfa cennin a phys. Gwasgarwch gweddill y caws am ben y fflan yna trosglwyddwch i bopty wedi ei gyn-gynhesu i 190°C a phobwch am tua 50 munud, nes fod y cannol wedi pobi drywodd a fod pen y fflan yn euraidd.

English Translation

Ingredients:

450g leeks (trim away the majority of the green part) sliced and washed
100g garden peas (fresh or frozen)
salt and freshly-ground black pepper
150ml fresh milk
150ml natural yoghurt
3 eggs
175g plain flour
100g Cheddar cheese, grated
75g butter

Method:

Boil the leeks and water in a little lightly-salted water and cook until tender (about 5 minutes). Drain and dry before transferring to a food processor. Add the milk and yoghurt then process until smooth. Transfer to a bowl and beat in two of the eggs, mixing until smooth.

Add the remaining egg to a little bowl and beat lightly. In a separate bowl combine the flour and half the cheese. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Now add in the beaten egg and combine until the mixture comes together as a dough. Turn onto a lightly-floured work surface then roll out until large enough to cover the base and sides of a 23cm diameter flan dish. Now pour in the leek and pea filling.

Scatter the remaining cheese over the top then transfer the flan to an oven pre-heated to 190°C and bake for about 50 minutes, or until the centre has set and the top of the flan is golden.