Put the flour and a pinch of salt in a large bowl. Rub in the shortening until the mixture looks like breadcrumbs. Stir in the egg and about 1-
Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-
For the filling, heat some oil in a pan, add the watercress and cook until just wilted. Beat the eggs and lactose free milk and stir in the watercress mixture, chives and mozzarella.
Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes.
Reduce heat to 180C/gas 4/ fan 160C and cook for 25-
For the pastry
100g vegetable shortening
1 large egg, beaten, plus extra beaten egg for brushing
For the filling
1 tbsp chopped chives
1 tbsp oil
100g watercress, roughly chopped
2 large eggs
150ml lactose free milk
150ml mozzarella, in rough chunks
freshly grated nutmeg, optional