Allotment Foods

Fleur Pastry

Usually used for sweet flans such as peach and apricot. It can, however, also be used in place of short-crust pastry, minus the sugar, for a slightly richer savoury flan or quiche base.

Ingredients:

• 6 oz (168 g) plain flour
• Pinch of salt
• 3½ oz (98 g) butter or margarine
• 1 oz (28 g) caster sugar
• 1 egg yolk

Method:

1. Sieve the flour and salt into a bowl and rub in the fat.
2. Add the sugar and mix well.
3. Mix to a stiff paste with the egg yolk, working with the hands to a pliable dough.
4. Turn on to a floured board and roll out.
5. Use for sweet flans. If savoury flans are required, omit the sugar.

Pastry Making Guides & Information

• Basic Guide to Making Pastry
• Making Filo Pastry
• Making Cheese Pastry
• Making Choux Pastry
• Making Flaky Pastry
• Making Fleur Pastry
• Making Hot Water Pastry
• Making Potato Pastry
• Making Puff Pastry
• Making Rough Puff Pastry
• Making Short Crust Pastry
• Making Suet Pastry