Basic Shortcrust Pastry

INGREDIENTS
225g/8oz plain flour
150g/5oz chilled unsalted butter, chopped
1 egg, beaten (add an extra yolk for extra flavour)
METHOD
Sift the flour into a bowl. Using your hands, rub in the butter whilst lifting the mixture above the bowl to introduce air, until the mixture resembles coarse bread crumbs. — Add the beaten egg and mix into the pastry crumbs with a round bladed knife until they start to bind together. Then, lightly gather the mixture together to form a soft, but not sticky, ball of dough. — Wrap the dough in cling film and chill in the fridge for 20 minutes before rolling out on a cool surface.
(For a flan pre-bake the pastry on gas 7/220 C/425 F for 15-20 minutes, lining the top with grease proof paper and baking beans)