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SPECIAL MINCEMEAT FLAN

Ingredience

Pastry

  • 225g (8oz) plain flour
  • 110g (4oz) butter
  • 50g (2oz) lard or white vegetable fat
  • 1 dessertspoonful caster sugar
  • 1 egg yolk
  • 2 - 3 tablespoons water

Filling

  • 225g (8oz) mincemeat
  • 50g (2oz) whole blanched almonds
  • 1 eating apple (cox’s)
  • 110g (4oz) green grapes
  • 100ml (4 floz) brandy or sherry
  • 1 egg white
  • 1 tablespoon caster sugar

Method

Rub the fats into the flour. Mix the egg yolk with the sugar and 2 tablespoons water. Add to the flour to form a firm dough. Rest this in the refrigerator while you prepare the filling. Shred the almonds, peel, core and chop the apple and halve the grapes. Add these to the mincemeat with the spirit.

Heat the oven to Gas 5 /190C. Grease the flan ring, tin or dish and line with threequarters of the pastry. and spread with the filling.

Roll out the remaining pastry. Cut out a circle the same size of the top and cut out a hole in the middle of it with the small cutter. Damp the edge of the base pastry and lay the lid on top. Press the edges together neatly.

Mark lines with the back of a knife and brush with the egg white. Sprinkle with caster sugar.

Bake for approximately 30 minutes or until golden.

This is good served warm with single cream, or cold with whipped cream piped in the centre. If I have the time and patience I peel the grapes but this is optional. Almonds shred more easily if they are soaked first for a few minutes in boiling water.

Posted in Recipes on Dec 01, 2012