| 250 g/9 oz plain flour, plus extra for dusting | |
| 175 g/6 oz butter, softened and diced | |
| 1 egg, lightly beaten | |
| salt |
| 1. | Sift the flour and a pinch of salt into a mound on the work surface and add the diced butter. Rub in the butter with your fingertips until the mixture resembles breadcrumbs |
| 2. | Shape into a mound, make a well in the centre and pour in the beaten egg and 2 tablespoons water. Knead lightly by hand (your hands should be cold if necessary hold them under cold running water) or using a metal palette knife. |
| 3. | Wrap the pastry in cling film, flatten gently with a rolling pin and chill in the refrigerator for 1 hour. Preheat the oven to 180°C/350 F/Gas Mark 4. Divide the pastry into several pieces.roll out on a lightly floured surface and use to line boat-shaped, oval or round tartlet tins. |
| 4. | Line with baking parchment or greaseproof paper and fill with baking beans. Bake for 15-20 minutes. |
| 5. | Remove the tins from the oven, remove the beans and parchment or paper and leave to cool before filling. |
| 6. | The quantity of pastry given here is also enough for two 23-cm/9-inch round pies. |
| 7. | Halve or double the quantity according to your requirements. |
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