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If your pastry is too flaky or you haven’t got time to let it rest – then tightly cover your surface with some cling film, sprinkle with a little flour, place the pastry on the film, then cover again with lightly floured film. ¬†Once you have made a cling film sandwich simply roll out the pastry, take the top layer of film off, flip the pastry into your flan case or baking tin.