ingredients

225gr plain flour

2.5 ml 1/2 teaspoon salt

100margerine or half butter / hald lard

flour or rolling out .

method

Sift the flour into a bowl then rub on the margerine until the mixture resembles fried breadcrumbs add enough cold water to make a stiff dough

Press the dough together with your fingers . if time permits wrap in greeseproof paper and rest in the refregerator for 30 minutes . to use roll up a lightly – flavoured surface

makes about 225gr / 8oz

variation

wholemeal shortcrusty pastry . Although wholemea;lflour can be used on its own this does not tend to create a rather chewy pastry . using 100gr 4ozeach of plain wholewheat flour gives a very satisfactory result

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