Discussions


Displaying posts 1 - 1 out of 1.
  • 100 gr plain flour
    80 gr margerine
    1 level dessertspoon caster sugar
    1 egg yolk
    Pinch salt
    Cold water to mix

    ( if you like you can add grated lemon with the mixture )

    Method:
    Mix sieved flour, salt and sugar. Rub in margerine, mix to a stiff paste with the egg yolk and a very little cold water.

    Always leave pastry to stand for at least 20 – 30 minutes and tightly covered ( you can use stretch and seal).

    TO LINE A FLAN RING :-

    The pastry is shaped inside a plain or fluted flan ring placed on a greased baking tin.
    Make the flan according to the size of the ring or tin, for example, half the above
    mixture would be suitable for a 15 cm ring or tin. Grease lightly the inside of the
    ring and the baking sheet. Roll the pastry into a circle about 5mm thick and about
    2 cm larger than the ring or tin. Place the pastry inside the flan ring, lifting with a rolling pin to avoid stretching. Press the pastry to the bottom and sides. Draw up
    the pastry to the top of the ring, keeping it an even thickness. Do not strectch the
    pastry —ease it in. Trim off the edges by running a rolling pin sharply and clean accross the top of the ring, or trim with a knife. Prick the bottom of the flan, cover
    with greaseproof paper and put some dried beans or something similar on the top
    of this paperto stop the pastryfrom rising unevenly. Bake in a Hot oven 425 degees
    for 10 to 15 minutes. Take off the paper and beans a few minutes before finally taking the flan case out of the oven. Handle with care for if properly made the pastry
    will be short and easily broken. The case can be used for sweets or savoury purpose.
    If required for savoury dishes omit the sugar .

    Posted on 13:23 on 17 April