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Pastry Flan Case
Ingredients
4 oz. (1 cup) flour
½ teaspoon salt
2½ oz. (5 tablespoons) lard (shortening)
2 tablespoons (3 tablespoons) ice cold water
Yellow food colouring
Method
Sift the flour and salt into a mixing bowl. Cut the fat into the flour using a table knife. Tint the water with a few drops of yellow food colouring and sprinkle over the mixture, a tablespoon at a time, stirring with a fork to form a soft smooth dough. Roll out the pastry to fit a 9 inch flan dish. Trim and flute the edges.
Cover with a piece of absorbent kitchen paper and place an 8 inch plate on top. Cook on HIGH for 3 minutes, remove the plate and the paper and continue cooking for a further 1-2 minutes until the pastry is cooked in the centre.
If the desired filling requires cooking, either prepare separately or turn into the baked pastry case and continue cooking by microwave for the amount of time needed to cook the filling. It may be necessary to cover the edges of the pastry with a tiny rim of aluminium foil to prevent overcooking.
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