By Paul Gayler
To make cheese pastry, add 3 (4) tablespoons freshly grated Parmesan to the flour with the butter.
Sift the flour on to a work surface or into a large bowl. Add the butter and blend together with your fingertips until it has a soft, sandy texture. Make a well in the centre and add the beaten egg and salt. Gently mix together with your fingertips to form a smooth, even dough. Wrap in cling film and chill for about 30 minutes or until required.