240gms Flour
60ml Ice Cold Water
Chop butter into small cubes and place into freezer.
Pour some water into a jug and add some ice.
Both these steps will guarantee a flakey pastry.
Place flour and chilled butter into a food processor and blitz for a few seconds.
Measure your 60ml of ice cold water out of you jug and add to the butter and flour.
Blitz for a few more seconds.
Tip your ingredients out onto a board and kneed lightly until just combined.
Press out into a slightly flattened disc shape, place in between two large freezer bags or cling film.
Set aside for 1 hour to avoid shrinkage when baking. I place mine into the fridge.
Roll out while still between the two freezer bags, cut to shape with a cookie cutter and place into greased patty tins.
Fill with your desired filling and place a lid cut from the same pastry on top, I like to use star shapes.
Brush with a little milk and bake @180 for 20 minutes.
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