Short crust pastry
This recipe makes enough pastry to line one 25cm flan tin. Any left over pastry can be frozen.
225g (8oz) plain flour115g (4oz) butterA pinch of salt1 medium free-range egg A little cold water
1 To make the pastry, place the butter, flour and salt in the food processor and whizz to a fine bread crumb texture.
2 Whisk the egg and add a little at a time to the pastry mix until it forms a dough. If the mixture is too dry, drizzle in a little cold water. I then transfer the mix to a bowl and finish it by hand.
3 Press the pastry into a flat disc shape, making it easier to roll out later, wrap in cling film and chill in the fridge for a good hour.
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