Ingredients

Method

• 1 x 250 g tub low-fat cream cheese, at room temperature
• 250 g organic butter, at room temperature
• 2½ cups flour

Method

Ingredients

Cream the cheese with the butter, then mix in the flour to form a soft dough.
Place between 2 sheets of baking paper and roll out to form a rough rectangle.
Roll up and allow to rest in the fridge for half an hour before using. Freezes well too.

Cook’s notes: Use this versatile pastry for quiches, savoury tarts, small turnovers and larger pie crusts or, for savoury biscuits, brush pastry cut-outs with egg and sprinkle with cheese and sesame seeds before baking.