Ingredients
- 500g flour
- 250g soft butter
- pinch salt
- 20 ml vegetable oil
- 50 ml water
Method
- Mix flour, butter and salt together for 8 minutes until crumble texture achieved – you can also alternatively use a food processor.
- Then bind together with water – mix well until pastry is formed. Tip – you want to achieve a pastry that is soft and easy to roll add a little more water than necessary, the more you mix the more the flour will soak up the fluids.
- Take pastry out of bowl, cover with cling film and place in the fridge for 30 minutes
- Always use flour when rolling your pastry out. A little flour will make sure that it doesn’t stick to rolling pin and will give you the ability to easily roll then cut to shape required.
