Note Lining deep ring moulds with pastry can be a bit fiddly. The best way to make sure you don't have too much excess pastry to deal with is to cut out rounds of pastry, then cut a wedge-shaped quarter from each round (imagine you're cutting a quarter of a pizza). When you line the rings, bring the straight edges of the pastry together to form a cone, place the point of the cone into the ring, and press the pastry against the sides of the ring and into the base. Make sure the joins are well sealed. It might sound complicated, but once you start it will all become clear. You'll need to begin this recipe three days ahead.