Quick Pastry

This is a recipe that Maureen says is Mum's, she provides measurements in tablespoons, but I've measured stuff out using the kitchen scale. This amount provides enough pastry for a 20 cm crust.

You need

8 oz or 16 tablespoons flour (maida)
pinch of salt
4 oz  or 4 tablespoons chilled and sliced butter
1 egg yolk
1/3 cup cold water + extra
A tart tin, thali or pie tin - it must be a tin, not ceramic or pyrex


If the filling is going to take longer than 20 minutes to cook, shield the edges of the pastry with foil. Remove foil about 10 minutes before the end of baking.

  1. Place flour and salt in the food processor bowl, use the sharp chopping blade. Process till it appears like bread crumbs - about 3-4 minutes.
  2. Add the egg yolk and pour in the cold water, a little at a time, till it just forms a ball.
  3. Remove and knead very gently to make into a ball.
  4. Cover with wet cloth, or cling wrap, and place in the freezer while you get on with the filling.
  5. Once the filling is ready, turn the oven on to 180 Celsius, to start heating up.
  6. When ready to bake, roll out onto baking paper into a  circle larger than the pan, since you need it to come up the sides. Roll quickly and firmly.
  7. Pick up the pastry, baking paper and all, and slide into the tin, Pushing up the side.
  8. Prick the base with a fork, or allow any small child to "help" by making little finger depressions.
  9. Pour in the filling.
  10.  Bake at 180 Celsius for 20-30  minutes, till the pasty is a light golden colour. ( and the filling is cooked).