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Biscuit Pastry

Ingredients

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500g of pastry should be sufficient to make a base and top for a 240mm diameter pie (as above).

Method

  1. Place flour, sugar and butter in food processor and process until the butter is cut into the flour.
  2. Add the egg while the processor is running, run until a soft ball of pastry is formed.
  3. Rest the pastry in the refrigerator for half an hour before use.
  4. Turn onto a lightly floured board and roll to shape and thickness required.

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Last modified 20 November 2014 17:50.

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