Ingredients

• 3 cups flour
• ½ teaspoon salt
• 275 grams butter, chilled and chopped roughly
• 1 egg
• 6 tablespoons very cold water

Method

1. Put the flour, salt and butter into a food processor and pulse until the mixture looks like small peas.
2. Beat the egg and water together in a bowl. Gradually pour the egg and water mixture down the feed tube of the food processor, using the pulse button to mix with the rest of the ingredients. The mixture should be coarsely clumped together - do not over-process, as it makes the pastry tough.
3. Turn out and mould the mixture together to form a mass. Rest for 5 minutes.
4. Roll out on the lightly floured board to a 30cm x 15cm oblong.
5. Place the pastry so that the smallest edge runs parallel with the bottom of the bench.
6. Fold the bottom third of the pastry up over the centre third.
7. Bring the remaining third down on top, so that you have three layers. Re-roll and repeat this process twice more.
8. Wrap in plastic wrap or greaseproof paper and refrigerate for 1 hour before using. This pastry can be refrigerated for up to 3 days before using.

Cooks Tips

- Add ¼ cup grated tasty cheese to the pastry - it's a British classic. - If the pastry begins to brown too much, cover it with brown paper or a piece of baking paper. - Store the pie covered with plastic wrap in the refrigerator for up to 4 days. To re-heat, remove plastic wrap, cover loosely with foil and place in a 160ºC oven for about 30 minutes.