We explained how to blind bake pastry ready for a flan at our Positively Free From and Coeliac gathering for April 17. To stop your pastry going soggy or lifting the beans keep it flat, ready for the flan mix. I remember doing this at school cookery classes, but it was brilliant to have a refresher.
This filling is luxuriously creamy and full of flavour, perfect for a special occasion, picnic or summer BBQ. Just because you are Coeliac or a Free From Foody doesn't mean you can't enjoy pastry.
1 x pint of double cream
2 x whole egg
2 x egg yolks
100 g grated hard cheese of your choice
Ground white pepper
English mustard made from powder
200 g Spinach
Italian hard cheese pastry - GF
200 g gluten free self raising flour
150 g Italian hard cheese finely grated
50 g cheddar finely grated
200 g dairy butter (unsalted)
Pinch of ground white pepper
Pinch of mustard powder
1 whole egg (medium)
1 x table spoon iced water
1 x metal flan tin with pop out bottom
A parchment lining
Oven 160 °c
Consultant Nutritionist (MBANT) Writer, Practitioner and General Foody. No Fads or Gimmicks here.