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6–8
Medium
This is a really adaptable recipe and a great crowd-pleaser. Using the pastry case as your base, you can vary the fillings as much as you like – see our list of suggestions overleaf Use a good ready-made shortcrust to save time if you prefer.
To make the pastry, put the flour, butter and salt in a food processor and blitz until it looks like breadcrumbs. Add the egg yolk and pulse, adding just enough cold water so that the pastry starts to come together in a ball. Roll the pastry into a smooth ball, wrap in cling film and chill in the fridge for at least an hour.
Meanwhile, melt a knob of butter with a splash of oil in a sma