Shortcrust pastry

• 250 g/9 oz/2 cups plain (all-purpose) flour, plus extra for dusting
• 125

Put the flour in a large bowl, then rub in the butter, using your fingertips, until the mixture resembles coarse breadcrumbs.

Make a well in the centre and add the egg, then bring the mixture together with your hands, adding 1-2 tablespoons water, if necessary, to bind the mixture into a dough.

Turn out onto a cold, lightly floured work surface and knead gently until fully mixed