-
1
Whiz together pastry ingredients in a food processor until resembling breadcrumbs.
-
2
Add 2 tbsp cold water and whiz again until just coming together.
-
3
Turn onto the work surface, knead briefly until you have a smooth dough.
-
4
Roll out to line your flan tin and chill until required.
-
5
Chop the haddock into even size pieces.
-
6
Whisk together the cream and eggs, season.
-
7
Spread your filling over the base of the pastry and carefully pour in the cream and egg mixture.
-
8
Place on the floor of the roasting oven for 15 – 20 minutes.
-
9
Move to the rack on the lowest set of runners and cook for a further 10 minutes until puffy and golden brown.