1
Line the pastry case with greaseproof paper and fill with baking beans.
2
Pour into the prepared basin and cover with a circle of greaseproof paper.
3
When it's frozen, grate on a fine setting onto greaseproof paper.
4
Unroll the pastry on a baking sheet, keeping it on its greaseproof paper.
5
Line a 1lb loaf tin with greaseproof paper and spoon in the mix.
6
Lay the samosas on two baking trays lined with greaseproof paper.
7
Grease and line a 23cm cake tin with greaseproof paper.
8
Cover with a piece of buttered greaseproof paper to prevent a skin from forming.
9
Line a baking sheet with greaseproof paper and lay the pastry rectangle on top.
10
Prepare a 25cm square slice dish or baking tin with greaseproof paper and set aside.
11
Line the sides of the glasses with greaseproof paper.
12
After an hour in the fridge, place the pastry between two pieces of greaseproof paper.
13
Stack crumbed schnitzel with greaseproof paper between layers and keep in fridge for 3 hours.
14
It travels well so can be wrapped in greaseproof paper and tucked into a lunchbox.
15
Wrap in greaseproof paper and store in an airtight cake container or wrap in foil.
16
Tip the meringue out of the tin and on to a piece of greaseproof paper.