For the pastry case

• 300g/10oz plain flour
• 150g/5

First make the pastry case. Sift the flour into a large bowl and make a well in the centre. Add the butter, salt, sugar and egg. Mix with your fingertips until well amalgamated and roll into a ball. Knead on a floured board until smooth. Wrap in a floured cloth and refrigerate for a couple of hours.

Roll out the pastry on a floured board to a thickness of about