Shortcrust Pastry

Many people are scared of making pastry. They seem to think it's difficult and time-consuming. In fact, making shortcrust pastry is quick and easy, and the results are much better than shop-bought products.

The butter needs to be cold and cut into small chunks - about 1cm (half an inch).

Stir the salt into the flour, then add the butter, making sure all the chunks are separated. Using your fingertips, rub the butter into the flour until all the chunks are broken down and coated with flour - the mixture should look like breadcrumbs.

Stir in a small amount of water. Gradually add more water as needed until a dough is formed. Wrap the dough in plastic film and place in the fridge to rest for at least half an hour. The dough is now ready to use, but can be kept in the fridge for up to a week.

See, told you it was easy!