the foodies handbook

This is a richer version of shortcrust pastry produced with the addition of eggs. It has a light crumbly texture and is especially suited to fish and meat dishes, but also commonly used for small savoury tarts.

Ingridients

Sift the flour into a large bowl and make a well in the centre. Cut the butter into small dice, allow to soften and place into the well along with the egg, salt and sugar. Using the fingertips blend the fat into the flour, when the mixture is almost blended add the milk and knead into a dough. Cover and chill for at least an hour before using as required.