Pastry:

170g (6oz) plain flour

1 teaspoon salt

25g (1oz) ground rice

110g (4oz) butter

1 tablespoon water

Sift flour and salt, stir in ground rice.  Put butter and water into pan and melt butter gently.  Pour butter/water into flour mixture, stirring with wooden spoon to form a warm dough.  Press evenly over base and sides of loose-bottomed flan tin (approx 23cm/9").  Put in fridge while making topping.

Topping:

1 onion finely chopped

175g (6oz) red lentils

570ml (1 pint) milk

1/2 teaspoon mace

3 pinches chilli powder

1 large egg, whisked

50g (2oz) cheddar cheese, grated

paprika to sprinkle on top

Put onions, lentils and milk in pan, simmer very gently in uncovered pan for 45-60 mins until think and mushy.  Stir in mace, chilli and salt.  Leave to cool.  Add whisked egg.  Spoon into base and sprinkle cheese then paprika on top.  Bake in centre of pre-heated oven (190C/375F/Mark 5) for 35-45 minutes until set.