Mince flan

In a large bowl, add 140ml ice-cold water to the flour and a pinch of salt. Mix together with a wooden spoon until a dry dough is formed. Turn out onto a work surface, lightly dusted with flour. Knead together for 1 min, then roll into a square. On a separate work surface, place a sheet of baking paper with the butter on top of it. Cover with another piece of baking paper, then beat with a rolling pin until a flat square. Place the butter in the middle of the pastry and turn it 45 degrees. Fold the pastry corners over the butter to meet in the middle. Roll the pastry and butter parcel into a rectangle, then fold a third over to the middle of the remaining rectangle and fold the remaining side over the top. Give the dough a quarter turn and roll into a rectangle again. Repeat the folding motion twice, then wrap in cling film and chill for 30 mins. After chilling, repeat the rectangle rolling and folding-over procedure twice. Wrap and chill for at least 30 mins, until the pastry is needed. Preheat the oven to 200°C/gas mark 6. On a lightly floured surface, roll out the pastry to fit a large, flat oven tray. Line the tray with baking paper and transfer the pastry to it. Strain the tomatoes and discard the liquid. Season with pepper. Spread over the pastry, leaving a border of approximately 3cm. Sprinkle the pork mince over. Add the pieces of apple, onion and broccoli to the top, along with the thyme. Sprinkle the grated cheese over the topping. Bake for 20 mins and serve.

Serves 6 250g pork mince 250g strong or plain flour, plus extra for dusting 200g chilled unsalted butter sea salt 400g tinned tomatoes white pepper 1 apple, chopped 1 red onion, sliced 100g broccoli head, cut into tiny florets 2 tbsp thyme leaves, plus extra for garnish 40g Cheddar cheese, grated For the puff pastry: For the topping: Makes 12 250g beef mince 500g strong flour, sifted sea salt 7g fast action dry yeast 40ml extra virgin olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 70ml red wine black pepper 200g tinned tomatoes 1 tbsp fresh thyme leaves milk, to glaze