Makes enough for 2 large pies or tarts or 24 Xmas mince pies
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- 500g plain flour, plus extra for dusting
- 100g icing sugar, sifted
- 250g unsalted butter, chilled and cut into small cubes
- Zest of one lemon
- 2 large free-range eggs, lightly beaten with 2 tbps water
- Sieve flour into bowl of food processor. Sieve in icing sugar. Add cold cubed butter and pulse the mixture together until it resembles fine breadcrumbs.
- Add egg yolk/water mix, then pulse until the dough begins to come together in a ball.
- Tip onto a floured work surface and use your hands to gently press the dough into 2 discs. Wrap with clingfilm and rest for at least 30 mins or longer.
- When ready to use, rollout on floured surface or baking paper. Line tin(s) with pastry, prick base with fork and chill for at least 30 minutes before filling and baking.
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Tips:
- Resting is key. Never roll out freshly made pastry as it will shrink when it’s baked. Ideally refrigerate for at least 30 minutes to one hour or more.
- Once the tart tin is lined, place it in the freezer for another hour and bake from frozen.
- Don’t over-work pastry as it may become thick and crumbly.
- Always roll the pastry away from yourself on a lightly floured surface, and always keep it moving using light strokes.
- Always make double the amount you need because it freezes well and can be saved for a rainy day.
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