Shortcrust Pastry

This makes a basic, light savoury pastry, which is ideal for lining and topping flans and pies. For a richer pastry, you could add an egg to the dough and reduce the milk to 1—2 tablespoons. For a sweet pastry, stir in 60g/2¼oz/scant ⅓ cup caster sugar at the end of Step 1. The pastry is made by hand, but you can use a food processor instead.