Lining Flan Rings
Step One
When lining flan rings, place the ring on a suitably sized heavy baking sheet and roll out pastry as described in Rolling out Shortcrust Pastry.
Step Two
Roll pastry around pin as described in Rolling out Shortcrust Pastry and lay carefully over the flan ring on the tin.
Step Three
Ease pastry gently into ring and press firmly down sides, again allowing a small excess at base as for the flan tins.
Step Four
Allow excess pastry to fall over sides and to cut it away use a sharp knife and trim all round the top outside edge of the ring.
Step Five
Gently ease pastry up all round the inside of the ring as described in the flan tin section so that the pastry stands slightly proud of the top of the ring.