When it comes to making pastry, I love to make my own, which I freeze in a block to have ready for future use. Taking it a step further, when I visit my mother she will often ask me to make pastry and line a few quiche tins with it. She freezes them to have ready to whip out and fill with something tasty for visitors. It is worth having a good recipe at your fingertips. It doesn’t matter whether you make it in a kitchen processor or by hand. Rolled thin pastry makes a light, crisp base for many sweet and savoury dishes. I prefer to bake my pastry blind to prevent a soggy bit in the middle.
Ingredients
| 200 g | Plain flour |
| 120 g | Butter, cut into cubes |
| ¼ tsp | Salt |
| 1 | Egg |
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Directions
- Blitz the flour, butter and salt to the texture of fine breadcrumbs. Add the egg and blitz until you have a soft dough. Refrigerate until needed.
- For a sweet pastry add ¼ cup caster sugar with the flour.
