Shortcrust Pastry

Ingredients

• Butter or yellow margarine – 100g (3 1/2 oz)
• Salt – 1/4 tsp
• Plain flour – 400g (14 oz)
• White margarine or lard – 100g (3 1/2 oz)
• Cold water – to mix

Directions

Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

Roll out and use as required. If not to be used immediately, transfer to a polythene bag or wrap in aluminium foil and refrigerate.