If you are looking for a simple, but incredibly tasty, pastry for Passover – this recipe should be just what you need. Suitable for all types of use, this pastry can be made quickly and is versatile enough for all sorts of Passover dishes.
You’ll need some of our Fine Matzo Meal and farina Potato Flour, plus a few other bits and bobs which you can find out more about below…
- 4 oz (125g) Farina Potato Flour
- 4 oz (125g) Fine Matzo Meal
- 2 oz (50g) ground almonds
- 5 oz (150g) firm margarine (butter for a milk meal)
- 4 0z (125g) caster sugar
- Pinch of salt
- 1 egg (beaten)
Put all the dry ingredients into a mixing bowl and rub in the fat until no particle larger than a pea comes to the surface when the bowl is shaken.
Make a well, drop in the egg, then gradually mix in the dry ingredients and knead to form a dough. Chill for at least 2 hours, preferably overnight.
Roll out to fit the flan tin, using a little fine matzo meal to stop the rolling pin from sticking. Prick all over, and chill whilst preparing the filling topping.
After applying the filling Bake at Gas No5, 375F, 190C for 15 minutes, then turn down to Gas Mark 4, 350F, 180C for a further 25Ñ30 minutes, until the topping and pastry is golden brown.