Shortcrust Pies

  • 250g Butter
  • 250g Plain Flour
  • About a teaspoonful of water

Put the butter (soft but not melted) and flour into the food processor, and blend until it looks like breadcrumbs. Then add water slowly, a few drips at a time. When it’s ready the pastry will roll around the inside of the food processor as a squashy ball. Don’t add too much water as making it sticky is hard to fix.

Cooking – spread some beaten egg on the top for the golden glossy look. Should take about 15 minutes – but given the filling is already cooked, just wait until the pastry goes brown.

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