225gr plain flour

2.5tsp salt

100gr margerine (or half butter)

half lard

flour for rolling out

sift the flour and salt into the bowl then rub on a margerine until the mixture resembles fine breadcrumbs . Add enough cold water to make a stiff dough . Press the dough together with your fingertips . If time persists wrap in greeseproof paper and rest in the refregerator for 30 minutes . To use roll out on a light flavoued surface

variation : wholemeal short crust pastry Although wholemeal flour may be used on its own , this does tend to create a rather chewy pastry . Using 100gr of each plain or wholemeal flour that gives a very satisfactory result

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