Shortcrust Pastry Shell
Adapted from BBC Good Food
175g plain flour
80g cold butter , cut into pieces
1 egg yolk
5 tsp cold water
1. Processor Method: put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
Hand Method: Using a pastry cutter or your fingers, work/rub the butter into the flour until it dissapears – it should resemble coarse breadcrumbs. Make a well int the centre, sprinkle in the salt and add the yolk and water. Using your hands or a wooden spoon, gently mix until a ball of dough forms.
2. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
3. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base (I also lined a 17-cm dish with the pastry). Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin).
4.Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 180 C.
5. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.