Old English Lattice Flan

Name: Old English Lattice Flan
Yield: Serves 6
Cuisine: British
Ingredients: 450 g potatoes, peeled; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 75 g butter, cut into cubes; 175 g strong white plain flour or white spelt flour; 175 g strong white plain flour or white spelt flour; 500 g beef mince; 4 tsp horseradish sauce; 1 onion, finely chopped; 2 tbsp tomato purée; 50 g raisins; ¼whole nutmeg, freshly grated; 50 g tinned anchovy fillets, oil reserved

Preparation info

Serves
6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

I conceived this dish after reading a book about early English food and it incorporates flavour combinations typical of the seventeenth century. Usually pastry dishes are best eaten hot or at least warm, but this is just as good cold, making it perfect for a picnic or cold buffet.

Ingredients

450 g potatoes, peeled
sea salt and freshly ground black pepper
75 g

Europe
United Kingdom
Supper
Main course

Method

Boil the potatoes in salted water until they yield and feel soft when pierced with a small knife or skewer, then drain and mash until smooth. Season and mix in the butter. Sift in the flour and stir together thoroughly. Gather up the lump of dough and press over the bottom and up the sides of a 23 cm