Flans

To line a 7-in. flan ring about 4 oz. pastry (i.e. 4 oz. flour plus the other ingredients made into pastry) will be required. Grease, a baking-sheet and the flan ring; place the flan ring on the baking-sheet. Roll the pastry into a circle about 1 in. larger than the flan ring and ⅛ in. thick. Lift the pastry with the rolling-pin to prevent stretching and line the ring carefully. Press to fit the bottom and sides so that no air bubbles form underneath the crust. Trim off the surplus pastry with a sharp knife or roll across the top of the ring with the rolling-pin.