• 350 g plain flour, sifted
  • 100 g chilled lightly salted butter, diced
  • 75 g white vegetable fat or lard, chilled and diced
  • 100 ml chilled water


  1. 1

    Place the flour in a large bowl and add the butter and fat. Rub in with your fingertips, lifting the crumbs up and above the ingredients.

  2. 2

    Make a well in the centre of the bowl with a round bladed knife and add the water, bring the mixture together.

  3. 3

    Turn the pastry out onto a lightly floured surface and lightly knead and then wrap in cling film and then flatten gently to a thick disc. Chill for 20 minutes.

  4. 4

    Remove the cling film and then roll out on a floured surface to a circle measuring 22cm in diameter. Rotate the pastry as you roll to create a circle.

  5. 5

    Fold the pastry into quarters and lift into the centre of the fluted flan case. Open out the pastry and using your knuckles ease the pastry in place. Roll a rolling pin over the pastry to neaten the rim. Prick the pastry base with a fork and chill again for 20 minutes.

  6. 6

    Preheat the oven to 200°C, fan 180°C, gas 6. Line the pastry with a circle of greaseproof paper and then add the baking beans. Cook for 20 minutes. Carefully remove the paper and then bake the pastry for a further 10 minutes.

Nutritional Details

Each serving provides
  • Energy 1733kj 414kcal 21%
  • Fat 25.8g 37%
  • Saturates 13.3g 67%
  • Sugars 0.9g 1%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1733kj/414kcal

Each serving provides

39.3g carbohydrate 1.7g fibre 5.4g protein

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