Shortcrust Pastry Recipe

Ingredients: Makes 350 g / 12 oz

225g/8 oz/2 cups plain (all-purpose) flour
2.5 ml/0.5 tsp salt
50g/2 oz lard (shortening)

50g/2 oz butter or margarine

30—45 ml/2—3 tbsp cold water

Method:

Mix together the flour and salt in a bowl, then rub in the lard and butter or margarine until the mixture resembles breadcrumbs. Sprinkle the water evenly over the mixture, then mix it in with a round-bladed knife until the pastry begins to form large lumps. Press together gently with your fingers until the pastry forms a ball. Roll out on a lightly floured surface until smooth, but do not over-handle. Wrap in clingfilm (plastic wrap) and chill for 30 minutes before use.