Savoury mince flan with sour cream topping

Savoury mince flan with sour cream topping

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Bored of ordinary mince for dinner? Then try out this recipe that puts a new twist on an old favourite by transforming your mince into a tasty flan

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time70 minutes


  • 60 ml Tomato paste
  • 2 ml Robertsons Origanum
  • 1 Onion, chopped
  • 30 g Margarine
  • 500 g Minced meat
  • 12.5 ml water
  • 125 g Butter
  • 5 ml lemon juice
  • 375 ml Flour
  • 1 sachet KNORR Cream of Mushroom Soup
  • 190 ml water
  • 250 ml Sour cream
  • 2 Eggs
  • 250 ml grated cheese


  • Preheat oven to 220°C
  • For the base: Rub butter into flour until it resembles breadcrumbs.
  • Add lemon juice and 12.5ml water (adding more if necessary) to form soft dough.
  • Roll out to fit a deep 23cm flan tin.
  • Cover pastry with baking paper and fill with raw beans.
  • Bake at 220°C for 10 minutes.
  • Remove paper and bake for an extra 5 minutes.
  • For the filling: Melt margarine in a pan and sautè the onion until tender.
  • Add the mince and stir until browned.
  • Add KNORR Mushroom Cream of Mushroom Soup and Robertsons Origanum and mix well, then stir in tomato paste and 190ml water.
  • Bring to the boil, reduce heat and simmer uncovered for 10 minutes or until thickened.
  • Spread mince in pastry shell and top with sour cream and eggs beaten together.
  • Top with grated cheese.
  • Bake at 180 °C for 35 minutes until set and golden brown.
  • Serve with a crispy fresh salad.