Shortcrust Pastry

[Pastry, Pasta and Batters]

170g/6oz plain flour

a pinch of salt

30g/1oz lard

55g/2oz butter

very cold water to mix

1. Sift flour and salt into a large bowl.

2. Rub in the fats until the mixture resembles coarse breadcrumbs.

3. Add 2 tablespoons water and mix to a firm dough. It may be necessary to add more water but the mixture should not be too damp.

4. Chill, wrapped, in the refrigerator for 30 minutes before using.