Shortcrust Pastry

For Savoury Pastry:

• 340 g plain flour
• 200 g fridge-cold butter, chopped
• 2

Put the flour in a food processor (add sugar at this stage too if making sweet pastry) and blitz in with the butter. When the mixture is in fine crumbs, start adding the egg yolks, which you have beaten - this stops them streaking the pastry (this does not apply to Bakewell) and water. When all is combined, bring it together with your hands on the work surface, but do not knead it. Wrap it in c