Savoury Shortcrust Pastry

You can buy pretty good pastry in some supermarkets these days, but it is easy to make your own too.

1. Put the flour, cubed butter and salt into a large bowl and using two knives and a “scissor” motion, cut the butter into the flour.
   
   
2. Next, rub any large pieces of butter remaining into the flour using your fingertips and letting the flour fall to the bowl.  Stop when the mixture looks like breadcrumbs and there are no large pieces of butter.
   
   
3. Pouring in a little cold water at a time, stir the flour and butter mix with a knife, gradually bringing it together into a dough.  I added roughly a tablespoon of water at a time and used 10 tablespoons to bring it together. You may need more or less.
   
4. Trying not to handle or work the mixture too much, use your hands to bring it into a ball and then flatten to a disc shape.  Wrap it in clingfilm and chill for at least 30 minutes.
   
5. The pastry will then be ready to use.  You can roll it out to line a flan/quiche tin. See the Shortcrust Pastry Case Recipe for the method.