PASSOVER PASTRY
Only half the quantity of pastry given is needed for the flan, but it is worth making the full amount as any leftovers can be made into Jam Tarts, Coconut Fingers or other Flan Cases.
Ingredients
4oz (125g) Farina Potato Flour
4oz (125g) Fine Matzo Meal
2oz (50g) ground almonds
5oz (150g) firm margarine (butter for a milk meal)
40z (125g) caster sugar
Pinch of salt
1 egg (beaten)
Recipe
Put all the dry ingredients into a mixing bowl and rub in the fat until no particle larger than a pea comes to the surface when the bowl is shaken.
Make a well, drop in the egg, then gradually mix in the dry ingredients and knead to form a dough.
Chill for a least 2 hours, preferably overnight.
Roll out to fit the flan tin, using a little fine matzo meal to stop the rolling pin from sticking. Prick all over, and chill whilst preparing the filling topping.
After applying the filling Bake at Gas No5, 375F, 190C for 15 minutes, then turn down to Gas Mark 4, 350F, 180C for a further 25—30 minutes, until the topping and pastry is golden brown.