Tuna Flan (Short Crust Pastry - Rubbing-in Method)

Ingredients

Pastry:

• 100g plain flour
• 50g butter
  
• Pinch of salt
• 2-4 tbsp cold water [I used 2tbsp. Depending on your dough. Add more if too dry.]

Filling:

• 50g canned tuna*
• 1/2 large onion (chopped)
• 1 tomato (cut finely)
• 1 spring onion (cut finely)
• 1 chill (cut finely)
• 2 medium eggs
• 2 tbsp water
• A pinch of salt and pepper
  

Method

1. Grease a medium size pie tin. (or 2 small ones)
2. Preheat oven to 190 deg.C.
3. Prepare ingredients for fillings and mix them well together. [This is called mise en place! In french term meaning = everything in place]
4. Beat eggs, water, salt and pepper together.
5. Make pastry by rubbing in method.**
   
6. Roll out pastry to about 1/2cm and line the pie tin.
7. Prick the base, then put in the filling. [You may bake blind the pastry. That is, to bake the pastry without the filling first for about 10mins to ensure the pastry becomes fully cooked.]
8. Bake for 10mins, then lower to 160 deg.C and bake until egg sets and pastry is crisp and brown. [The egg sets due to protein coagulation. Recall? Protein denaturates under heat.]
9. Remove flan from tin, cool and serve.

*Variations:
To change to a chicken flan, you may use 2 chicken sausages instead.

** Rubbing-in Method:
1.Sift flour and salt together.
2.Cut fat into flour, rub with fingertips until mixture resembles bread crumbs.
3.Make a well in the centre, add water and mix to a pliable dough.

Greased with butter

Mise en place

Sifting of flour and salt
[To incorporate air and prevent lumps in flour]

Rubbing fat into flour

Breadcrumb texture

Make a well in the centre and add the water

Mixed to a pliable dough

Roll it out using a rolling pint
[Add a little flour to prevent sticking]

Line the tin then prick it using a fork
Add the fillings and.......
Bake until the egg sets

Present and serve!
[Give height to your food by 'stacking' it. This makes your dish look more presentable.]