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Shortcrust pastry | |
| Make the dough in a large Bowl | |
200g plain flour Pinch of salt |
Sift the flour into the bowl |
50g lard, at room temperature 50g butter, at room temperature |
Cut the lard and butter into cubes and lightly rub into the flour until the mixture forms a crumbly texture |
2 or 3 tbsp cold water |
Stir in with a knife until the pastry sticks. Lightly knead into a ball, wrap in clingfilm and refrigerate for 30 minutes. |