You Can't Rush Pastry

I made a Chicken and Sweetcorn flan, it was easy. Cold chopped chicken and defrosted corn stirred into an onion sauce spiced with a little chilli and paprika then poured into a blindbaked cheese pastry flan case. Topped with grated cheese and baked till shining and golden.
To accompany the flan boiled potatoes and homegrown courgettes.
Wonderfully simple food.
As I had some pastry left over I cut out a dozen heart shaped biscuits, dusted them with cayenne and baked for fifteen minutes. Really moreish. Ideal I should think with a glass of pre-dinner sherry. If that's your thing.

Some people get in a lather when making pastry. And I understand why. Unless it's handled correctly and the simple ingredients respected and understood you can end up with either the ubiquitous soggy bottom or something so hard it is inedible.

I talk to my pastry. And handle it as little as possible, and when it's handled, it's with the lightest touch. Having the right oven temperature is essential too.
I heated up an oven tray in a very hot oven before placing the pastry lined flan tin ON IT. I think the blast of heat helps avoid dampness.
After lining the tin bunch up some foil and cover it with baking beans. Then blind bake for 20 or so minutes. A little more won't harm.
Then out of the oven and quickly filled with your chosen mixture...
Back in it goes and after a while you have a very nice little flan/quiche whatever you wish to call it.

I've started using Trex for pastry instead of Stork. Uses 20% less than other baking fats. So much better for you. I hope.
Because I do love pastry.