Fried Flans
"Made of dough [and] stuffed with soft cheese ground with yolks of eggs. Stuff them and boil them in fat. Then take enough sugar and roll the pastry through it. These are fried flans."
From: "Good and noble food", (later 15th century, Dutch)
Fried Flans:
What I did:
- Made a simple pastry of butter and flour, note: I did not use as much butter as is used in a standard modern pastry but did use a bit more water. NOTE: This will have you end up with a flat pastry where the original may have been round and made with a meal/butter pastry. To make a pastry with meal, let the liquids soak in it for a bit before using it.
- If forming rounder flans, do this first and stuff the cheese inside and seal. If using a more standard pastry, it's easier if you roll out the pastry, lay on the filling and layer more pastry over the top and seal/pinch it.
- For the filling, use a fresh cheese (goat cheese is easy to find but there are many types to choose from) and mash it together with egg yolks. You won't need too many as your just using them to bind the egg.
- deep fry your flans until golden and pastry appears done, shake and then toss into some sugar, roll and plate
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