Parmesan Pastry Shell

• 180 g plain flour
• 100 g cold unsalted butter, diced
• 50

Place the flour and butter into a stand mixer with the paddle attachment. Slowly mix until you have fine breadcrumbs. Add the Parmesan, egg yolks, salt and water and continue to mix until the dough forms a ball. Don’t overwork the dough or it will crack, and be careful not to add the Parmesan, yolks, etc, until you have that fine breadcrumb texture. Wrap the dough in clingfilm and place in the