Pastry for Pasty and Pie Crust

Follow the steps in this video to make the easiest and best pastry for pasty. Add any filling you like and use the pastry to make pie, hand pies, savoury pies, beef pies, meat pies, chicken pies, meat and potato pies, leak and ham pies, vegetarian pies. You can also use this pastry as a base for quiches, tarts and sweet pies. In fact, virtually any pie that uses shortcrust pastry. The key is to keep it simple when making pastry and especially keeping the butter as cold as possible. That´s why we recommend freezing the butter for at least 1/2 hour beforehand. Another tip is to add the water very slowly so that you don´t add too much as this will spoil your pastry.
Here´s the recipe: 250g (9 oz) plain flour)
125g (4.4 oz) real butter
4g (half tsp) salt
approx. 40g (2-3 tbls) water
Grate the frozen butter, then add to the rest of the ingredients in the mixing bowl and rub the butter in to make fine breadcrumbs. Add the water a little at a time, to avoid over wetting and bring together. It should be a firm consistency. Cover and place in refrigerator for at least half an hour. Then it is ready to use.
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