200 g (8 oz) shortcrust pastry
2 eggs, beaten
1/2 stick (4 Tbsp) 2 oz (50 g) butter
3 tbls (25 g) 1 oz flour
1/4 tablespoon mustard
1 pinch of cayenne pepper
2/3 cup (150 ml) 1/4 pt creamy milk
1 x 1 lb (450 g) tin unsweetened chestnut puree or 1 1/2 lb (700 g) whole fresh chestnuts
1 tablespoon finely chopped mixed herbs
2 oz (50 g) grated cheese
1. Roll out the pastry and line a flan tin. Bake blind for 15 minutes at 200°C, 400°F, mark 6.
2. If you are using fresh chestnuts, slit them on the flat side and put them on a baking tin in a hot oven for 15 minutes.
3. When the shells begin to split, remove them and peel off the inner skins.
4. Boil the chestnuts until tender (about 20 minutes) and strain off the water.
5. Mash the fresh chestnuts, or take the tin of puree, and put in a pan with most of the butter, the mustard and the herbs.
6. Add the flour and mix well; add the milk and stir until it boils.
7. Season with salt and cayenne pepper to taste.
8. Remove from the heat and add nearly all the cheese and the eggs.
9. Pour the chestnut mixture into the flan case and sprinkle with the rest of the cheese.
10. Dot with the remaining butter.
11. Bake for 20 minutes at 200°C (400°F) gas mark 6.