Short crust pastry

  • 225g plain flour
  • 110g butter, cut into cubes
  • 1 whole egg
  • 1 pinch of salt
  • 3 tbsp of iced water
1) Place the flour and butter (sprinkled around the flour) in a food processor.

2) Place the lid on top and briefly blitz the mixture using the pulse button. Be careful not to over mix it.

3) Add the egg, salt and iced water. Briefly pulse the mixture again, the moment it starts to become crumbly, stop.

4) Gather it into your hands and gently pat it together. Do NOT knead it. Wrap it in cling film and put into the fridge.

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