Shortcrust Pastry

• 250 g plain flour
• 2 tbl cornflour
• 200 g

Place all the ingredients in a food processor and process for 15 seconds. Wrap the pastry in plastic wrap and refrigerate for at least 30 minutes before using. If you do not have a processor, rub the ingredients together in a bowl with your fingertips until they form a cohesive mass. Don’t worry if the pastry does not have a uniform appearance — the most important thing is not to overwork it.</