Squab pie is a mutton pie with a shortcrust pastry lid. The Tarte Tatin should be made with puff or shortcrust pastry. This category includes many cookie and pie crust doughs, such as shortcrust pastry. One notable dish is Pastai Cennin (Leek pasty) which combines leeks with a shortcrust pastry. There are also variants made from shortcrust, flaky or puff pastry. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. In the 19th century, they were made using shortcrust pastry instead of puff pastry. "Tarte des Alpes" is made from a sweet shortcrust pastry and jam. A typical flan of this sort is round, with shortcrust pastry. Sometimes the shortcrust base is crowned with a lattice made of half-short or macaroon pastry. Today, shortcrust pastry is used instead. In the UK a suet pastry is often used, although shortcrust is also common. The pastry is described as similar to shortcrust in texture. Teas are served with complementary shortcrust cookies and raisin and oat biscuits. A shortcrust pastry, Mazurek is considered one of the primary desserts of Easter across Poland.