\n\t \n<\/p>\n
\n\t \n<\/p>\n
\n\tA MR GREEDY TIP: <\/strong><\/span>\n<\/p>\n \n\tCooking flan – Line the flan tin with the pastry but leave excess over the top of the tin. Trim the pastry to the top of the tin after blind baking with a good sharp knife. Pastry shrinks when it's cooked. this will leave a good flush top.<\/span>\n<\/p>\n \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" A MR GREEDY TIP: Cooking flan – Line the flan tin with the pastry but leave excess over the top of the tin. Trim the pastry to the top of the tin after blind baking with a good sharp knife. Pastry shrinks when it's cooked. this will leave a good flush top. <\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-X4","jetpack-related-posts":[{"id":3641,"url":"http:\/\/wenvoe.org.uk\/?p=3641","url_meta":{"origin":3662,"position":0},"title":"Coconut Tart","author":"Alan Williams","date":"25th August 2017","format":false,"excerpt":"Coconut Tart 1\/2 tsp ground cinnamon 4 cardamon pods, shelled and seeds crushed 175g desiccated coconut 225g caster sugar 25g butter, melted 500g block all butter shortcrust pastry plain flour for dusting 1 large egg beaten Heat oven to 180c fan. Tip the spices, coconut and sugar into a pan\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5042,"url":"http:\/\/wenvoe.org.uk\/?p=5042","url_meta":{"origin":3662,"position":1},"title":"Caramelised Onion Tart [vegetarian]","author":"Alan Williams","date":"29th September 2018","format":false,"excerpt":"Caramelised Onion Tart [vegetarian] 375g ready rolled shortcrust pastry 500g onions, finely slice 3 tbsp. olive oil few sprigs of fresh thyme, leaves only 3 eggs 300ml milk 100g ready grated emmental cheese Heat oven to 190C\/fan. Pre-warm a baking tray. Prepare a 23cm fluted flan tin. Roll out the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5159,"url":"http:\/\/wenvoe.org.uk\/?p=5159","url_meta":{"origin":3662,"position":2},"title":"Spiced Rum and Pumpkin Pie","author":"Alan Williams","date":"21st December 2018","format":false,"excerpt":"Spiced Rum and Pumpkin Pie 375g ready- made shortcrust pastry 2 large eggs, lightly beaten 1 - 425g can pumpkin puree [Use Libbys Solid Pack Pumpkin] 200g golden caster sugar 1\/2 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger 1\/4 tsp. ground cloves 300ml double cream 4 tbsp.\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"http:\/\/wenvoe.org.uk\/?cat=123"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12092,"url":"http:\/\/wenvoe.org.uk\/?p=12092","url_meta":{"origin":3662,"position":3},"title":"Stem Ginger and Treacle Tart","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Stem Ginger and Treacle Tart 375g pack sweet shortcrust pastry a little flour for dusting 750g golden syrup 225g breadcrumbs zest and juice of 1 lemon 11\/2 tsp ground ginger 3 large eggs 6 - 8 balls stem ginger, thinly sliced Roll out the pastry and line a prepared 23cm\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3211,"url":"http:\/\/wenvoe.org.uk\/?p=3211","url_meta":{"origin":3662,"position":4},"title":"Leek, Ricotta & Gruyere Tart","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"Leek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 2 large leeks, thinly sliced 250 ricotta 100ml double cream 2 eggs, beaten 2 tbsp chopped tarragon 100g gruyere cheese grated Heat the oven 180C fan. Butter a 23cm loose base tart tin. Roll the pastry, line the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15453,"url":"http:\/\/wenvoe.org.uk\/?p=15453","url_meta":{"origin":3662,"position":5},"title":"Crispy Filo Tart with Seasonal Veg","author":"Alan Williams","date":"3rd May 2025","format":false,"excerpt":"May is blooming marvellous!! It\u2019s a month for lighter dishes that suit brighter days Crispy Filo Tart with Seasonal Veg & Rhubarb Crumble Bars Ingredients 3 tbsp olive or rapeseed oil 6-8 sheets filo pastry 50g dried breadcrumbs 100g asparagus sliced in half lengthways if very thick 2 courgettes or\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3662"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3662"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3662\/revisions"}],"predecessor-version":[{"id":3663,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3662\/revisions\/3663"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3662"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
\n