How to Make Shortcrust Pastry
225g plain flour
115g butter at room temperature - diced
½ tbsp. fresh herbs parsley, thyme and sage
50g cheddar cheese grated
1 egg beaten
Put flour in a medium sized glass bowl, add butter and
mix through the flour using your fingertips until flour resembles breadcrumbs.
Add herbs and mix together using a butter knife.
Add grated cheese and mix through with butter knife.
Beat egg and milk together.
Slowly pour into flour mixture, stirring to combine with butter knife.
Make sure the mixture is moist but not too sticky.
If there is still dry flour add a little more milk.
If it is too sticky add a little more flour.
Turn out onto a floured board and gently kneed into a ball.
Roll pastry out on a floured surface until large enough to
line a 23cm loose-bottomed tart tin.
Line the tin with the pastry, and trim any excess pastry.
Line with baking paper, then fill with baking beans or rice.
Bake on a baking sheet for 15mins.
Take out the paper and beans/rice,
then bake for 10mins more until pale golden and cooked.