Cornish Pasties

Shortcrust Pastry

• 310 g (11 oz/2½ cups) plain (all-purpose) flour
• 12

1. Lightly grease a baking tray. Sift the flour and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add almost all the water. Mix together with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Add a little more water