Ingredients

Method

• 200 g butter, chilled
• 350 g cake flour
• 1/2 t salt
• 1 free-range egg
• 1 T milk

Method

Ingredients

Cut the butter into cubes then place in a mixing bowl.
Add the flour and salt and, using your fingertips, rub into the butter, until it resembles breadcrumbs.
In a separate bowl, beat together the egg and milk. Gently mix into the crumb mixture and combine to form a soft ball of dough.
Wrap in cling film and refrigerate for at least 30 minutes.
If using as a base, line a greased 32 cm tart case, 2 cm deep, and bake at 180°C for 15 - 20 minutes until crisp and golden.
Cook's note: this pastry is perfect to use in a cauliflower and gruyere tart, roast chicken and mushroom pie, three-cheese and baby spinach pies and caramelised oxtail pot pie.
Tip: add a little vinegar or lemon juice to the pastry  to help soften the gluten, resulting in a flakier crust