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200g plain flour |
To make
the pastry, place the flour and salt into the bowl of a processor
fitted with a steel blade and whizz for a minute to sift. Cut the
butter into small pieces. Add the
butter and pulse until the mixture resembles fine bread crumbs. With
the machine running, drop the egg yolk and
water through the feed tube. Stop the machine when the mixture comes
together in a ball. Press the dough into a thick, flat disk, wrap in
cling-wrap and refrigerate for at least 30 minutes. On a
lightly floured board, roll out the dough into a circle about 30 cm
in diameter and 3-4mm thick. Line a greased 24cm flan tin with
removable base with the dough and crimp the edges in line with the
rim of the flan tin. Prick the base with a fork. Cover with cling
wrap and rest in the fridge for 30 mins. Line
the pastry shell with baking paper and fill with raw rice or pastry
weights. Bake in pre-heated 200C oven for 15 minutes, Remove the
weights and paper. Brush the interior of the shell with the beaten
egg and bake for a further 10-15 minutes or until golden.
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