Follow Neil’s simple step-by-step guide to making shortcrust pasty and you’ll no longer reach for the pre-rolled variety!
STEP ONE
You will need: 250g of sifted plain flour, 125g diced unsalted butter, 5g salt, 2-3 tablespoons of cold water
STEP TWO
Add butter to the flour and rub together until the texture of breadcrumbs.
STEP THREE
Stir in the salt, then add water and mix to a firm dough.
STEP FOUR
Form into a ball, cover with cling film and allow to rest in the fridge for 20 minutes.
STEP FIVE
Prepare a tart tin with butter and flour. Rub a little room-temperature butter all over the inside of the tin, then dust with flour.
STEP SIX
Roll the rested dough on a floured surface.
STEP SEVEN
Line the prepared tart tin with the rolled dough.
STEP EIGHT
Line the pastry dough with 4 layers of cling film, then fill with baking beans.
STEP NINE
Bake in a pre-heated oven at 180°C for 40 minutes or until just golden.