INGREDIENTS

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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