You can cook very successful pastry cases in the microwave oven.THINLY roll out the pastry. Line the flan dish with the pastry, pressing well into the flutes. Trim the top edge and prick the base with a fork. Chill for 20 minutes before cooking.
Place a piece of kitchen paper on the pastry and cook on HIGH for 3-4 minutes. The pastry should look dry. Use to make quiches, treacle tarts, etc.
For a richer pastry, substitute 50 g ( 2 oz ) flour for custard powder, or use wholemeal flour instead of white. To seal savory flans and egg custards or quiches, brush the cooked pastry case with beaten egg, and cook for a further I minute.
Do not attempt to cook double-crust pies, the pastry will be soggy. Use a crumble topping over fruit instead of making a pie. Suet pastry cooks well and is ideal for sweet and savory puddings and rolls that would normally be steamed.
Sheets of puff pastry cook well for mille feuilles. Roll the pastry out to the thickness of a 10p coin. Cut into 3 strips, 10 cm by 20 cm ( 4 x 8 inches ). Prick all over with a fork. Cook individually on a piece of kitchen paper for 2-3 minutes on HIGH.
Bread Glazes
Before cooking, brush the top of the loaf with one of the following :
- Beaten egg
- Egg and milk
- Worcester Sauce
Sprinkle with poppy seeds, sesame seeds, or cracked wheat. For a crisp crust put the cooked loaf in a hot oven for 5-10 minutes or brown it under the grill
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