Clin

Place the thin pastry casing (around 1mm thick) into a wide shallow pan that has been very generously buttered. The pastry should overlap the edges, preferably enough for you to use only one pastry sheet as the casing (but you can ‘patchwork’ it if necessary). The diameter of the pan must be no wider than the diameter of the hob heating it. Mix together the rice, crumbled cheese and eggs. Add salt (not too much as the white cheese is fairly salty already). You can make it plain, or add spinach as suggested, nettles (soak first for about a minute if using fresh, and make sure you are using young plants) or just about anything else you fancy. Place the filling into the pastry case and flatten it down. It should be between 1 and 2cm deep. Fold the pastry over to make it into a parcel. Cook on a low heat for around 20 minutes. From time to time, gently insert small pieces of butter between the sides of the dish and the pastry. Keep shaking the pan gently to ensure the pastry base is not sticking to the bottom. Carefully slide the klin onto a plate. Butter the pan again - generously. Place small butter knobs on the top of the klin too. Place the pan upside-down on top of the plate, and flip the whole thing over so that the klin lands in the pan, the other way up. Cook the other side. This normally takes another 20 minutes or so, when the pastry should look a beautiful golden colour. Alternatively you can cook klin in the oven, turning it over halfway through, as above. It really is as easy as that: simple but delicious!