Savoury Shortcrust Pastry

Grate the cold butter into a bowl and return to the fridge.

Sieve the flour and salt into a large mixing bowl. Add the grated butter and work it into the flour, rubbing the mixture between your thumb and fingers but handling as little as possible – until it resembles rough breadcrumbs.

Add the water very gradually and evenly, 1 tsp at a time, and continue to work the dough with your hands until the water is incorporated enough to bring the dough together into one piece – careful not to add too much. Form into a round ball then wrap in clingfilm and refrigerate for at least 30 mins.

Remove the dough from the fridge and allow it to come to room temperature. Knead it very gently on a lightly floured clean surface to gently soften the dough. Use a floured rolling pin to roll the dough out to your desired thickness.

Use the pastry to line the tart or pie tin of your choice then bake in an oven at 180°C fan until browning and starting to crisp.

Grate the cold butter into a bowl and return to the fridge. Chill the mixing bowl and the pastry attachment in the fridge for 30 mins.

Sift the flour and salt into a large bowl. Add the butter, then cover with a plate and transfer to the freezer for 10 mins.

Transfer to your food processor or stand mixer and combine in quick pulses to just bring it to the breadcrumbs stage.

Add the water gradually, mixing as you go, until it comes together as a dough. Add an extra splash if it’s too dry.

Wrap the dough in clingfilm and refrigerate for at least 30 mins.

Remove the dough from the fridge and allow it to come to room temperature. Knead it very gently on a lightly floured clean surface to gently soften the dough. Use a floured rolling pin to roll the dough out to your desired thickness.

Use the pastry to line the tart or pie tin of your choice then bake in an oven at 180°C fan until browning and starting to crisp.