| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Food networ, Food6 | 1 | servings | |
INGREDIENTS
| 175 | g | Flour |
| 100 | g | Butter |
| 1 1/2 | tb | Icing sugar |
| Little cold water | ||
| 900 | g | Mincemeat |
| 75 | g | Butter; just melted |
| 75 | g | Self-raising flour |
| 40 | g | Semolina |
| 40 | g | Caster sugar |
INSTRUCTIONS
PASTRY BASE FILLING TOPPING You will need a shallow loose bottomed 28cm flan tin. First make the thin pastry base. Measure the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and sufficient water to mix to a firm dough. Wrap in clear film and chill if time allows. Roll out on a lightly floured surface and use to line the tin. Spread generously with the mincemeat. For the topping, measure all the ingredients into a bowl and knead together to form a soft dough. Using a coarse grater, grate this mixture on top of the mincemeat. If it is too soft to grate, then chill in the fridge for about 15 minutes. Bake in the oven at 220C/425F/gas 7. Put a large heavy flat baking sheet on the middle shelf to heat up in the oven. Lift flan tin carefully on top of the baking sheet and bake for about 20 minutes until golden brown. Allow to cool before dividing into slices and dust with icing sugar to serve. Converted by MC_Buster. NOTES : Makes approx 16 Converted by MM_Buster v2.0l.
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