Pastry Shells for Vegetables Recipes

Ingredients :

125g

1

2 cups

1/4 cup

butter or margarine, cubed

egg yolk

plain flour, sifted

water

1. Blend butter and egg yolk together in a food processor.
2. Add flour and water, process until mixture just combines.
3. Remove, knead into a ball but do not handle too much.
4. Wrap in plastic wrap.
5. Rest in refrigerator for 30 minutes.
6. Cut greaseproof paper to fit individual flan tins, grease lightly.
7. Roll out pastry on a floured surface.
8. Cut circles to line small flan tins.
9. Ease pastry into tins, roll off edge with rolling pin.
10. Chill flan tins for 10 minutes.
11. Place prepared greaseproof paper (greased side to pastry) in tins.
12. Weight with beans.
13. Bake blind for 5 minutes in a very hot oven 220C (450F).
14. Remove paper and beans.
15. Lower temperature to 180C (350F).
16. Cook for another 10 minutes or until golden.
17. Cool slightly then unmould.
18. Pastry shells can be stored in airtight tin until they are needed.

Serves 8

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