Ingredients

• 1 small (5oz) frozen peas and carrots
• 8oz cooked chicken meat, cut into small dice
• 3 rashers streaky bacon, rind removed, cut in halves
• 4oz plain flour
•   salt
• 1oz lard or cooking fat, cut into small pieces
• 1oz margarine, cut into small pieces
• about 1 tablespoon water
• 2 standard eggs
• ¼ pint milk
• 1 level teaspoon salt
•   pepper

Method

1. Prepare a hot oven (425°F, Gas Mark 7).
2. Cook peas and carrots as directed on packet; drain and leave to cool. Cut chicken into small dice. Remove rind from bacon and cut rashers in halves.
3. Sift flour and pinch of salt into a bowl. Add fats, cut into small pieces, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add about 1 tablespoon of water, and mix with a fork to form a firm dough. Roll out pastry and line an 8½in pie plate, turning the edge of pastry under itself to give a double thickness. Flute edge, then prick bottom of flan with a fork.
4. Place chicken in bottom of flan and vegetables on top. Whisk eggs, milk and seasonings together; pour into flan. Bake in centre of oven for 10 minutes, then reduce heat to moderate (375°F, Gas Mark 5). Arrange bacon rashers on top, radiating from centre, and cook a further 20 to 25 minutes until the surface is firm and the bacon cooked. Serve hot or cold.

Notes