For 4-6 people you need :

 Short-crust pastry:
 6 oz. flour
 pinch of salt
 3 oz. fat
 water to mix, approximately
 1 1/2 tablespoons

 For the filling:

 3 oz. long grain rice small bay leaf
 8 oz. cooked smoked haddock
 1 oz. butter
 1 egg
 seasoning
 pinch mixed herbs
 little milk, if necessary

 To garnish:

 parsley
 4 whole prawns

 

1. To make the pastry, sieve flour and salt together, rub in fat until mixture looks like fine breadcrumbs.
2. Mix to a stiff dough with cold water.
3. Line a flan tin with pastry and bake 'blind' for 20 minutes or until golden brown.
4. Boil rice in salted water with bay leaf for 1 2-1 5 minutes, drain.
5. Add flaked fish, butter, beaten egg, seasoning (do not use too much salt] and herbs, if the mixture is too dry add a little milk.
6. Fill flan case and return to oven for 10 minutes at 300°F.-Gas Mark 2 until thoroughly heated.

 Oven temperature: hot,
 425-450°F.-Gas Mark 6-7
 then slow-300°F.-Gas Mark 2
 Oven position: centre

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