Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

• 用木面棍将面团挞皮压至0.；4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。