Bring on the recipes – for easy peasy pastry

First up – a cheese shortcrust pastry :

Cheese Shortcrust Pastry

200g/8oz plain (all purpose) flour

pinch of salt

100g/4oz unsalted butter, diced

100g/4oz mature cheddar cheese, finely grated

ice cold water to bind

1 egg, beaten for egg wash

Place the flour and salt into a large mixing bowl, add the diced butter and rub in using your thumb and index finger until you have a texture resembling fine breadcrumbs. Add your grated cheese and mix. Make a well in the centre and add a glug of water. Using a round bladed knife bring the pastry together. Add another glug of water and continue bringing together until the pastry holds together and you have a “clean” mixing bowl. Add your water gradually, your pastry should not be too wet. Wrap the pastry in cling film and fridge it for 20/30 minutes.

If you like the idea of making individual pastry cases – try this. On a lightly floured surface cut your pastry in half and roll out half thinly – 0.5cms/1/8”. I used non stick cases 10cms/4” in diameter. If you turn one upside down and place on the pastry, cut out six circles using a round bladed knife. You'll get twelve cases from the quantity of pastry.

You have options too – I placed the uncooked cases in bags and put them straight into the freezer. You can freeze some or all – if you want to use immediately fridge them, then egg wash when you're ready to bake. Pre-heat your oven 180fan/200c/Gas 6 and bake for 20 minutes until golden brown. Set them aside to cool, ready for filling.

Alternatively you have your pie lid, rolled out to fit your pie dish.

The general rule for making shortcrust is half fat to flour and then water to create your pastry. I'm old fashioned and was taught not to add milk to bind pastry – why, you may ask.

You have to remember that I was in school many moons ago, before the advent of home freezers, consequently what you baked and served had a limited life span – two to three days in your fridge with any leftovers, depending of course on the filling. Milk will deteriorate and affect your efforts. I used to sit and watch my Nana bake when I could – she was a brilliant pastry cook – I learnt by watching and only once did I ever comment – she was a lovely lady and listened to what I had to say – she never used milk in her pastry again!

More pastry recipes …