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Short crust pastry - 28 g
Onion - 1
Mushrooms - 56 g
Butter - 28 g
Luncheon meat - 200 g
Eggs - 2
Evaporated milk watercress - 1 small can


  • Line a 7-inch flan ring with the pastry. Trim edges and prick base. 
  • Chop onion finely. Wash and slice mushrooms. Fry both in butter until soft. Place i  base of flan case. Cut luncheon meat into fingers and arrange like the spokes of a wheel over vegetables. 
  • Beat eggs until smooth, season and add milk. Pour over the mixture and bake in centre of oven for 15 minutes. Reduce heat and cook for a further 15 minutes. Serve cold with salad. 
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