Pastry

Go on - give it a go. It's not that difficult and it's lots of fun with the children.
These quantities will make around 30 small cases.

• 100g butter
• 225g plain flour
• 25g caster sugar (for sweet pastry only)
• 3 tablespoons of cold water

Put the flour and butter in the mixing bowl. Cut up the butter.

Rub the flour and butter together with your finger tips until they look like breadcrumbs. For sweet pastry add the sugar.

Now mix in the water, a little at a time. You should have a soft ball of dough that leaves the sides of the bowl clean.

Sprinkle flour on the table and your rolling pin. Put the dough on the table and roll it out until it is quite thin.

Stamp circles out of the pastry using a pastry-cutter or cup and line a greased bun tin. Add a sweet orsavoury filling.

Cook at 200C/Gas 6 for 15-20 minutes.

 Good Food Tips
I seem to remember from my school days that the pastry is better if you keep the mixture cold and don't over handle it.

Variation: Jam tarts - use the pastry to line a bun tin. Add 1tsp of jam to each pastry case. Cook as above. Leave to cool before eating, as the jam will be very hot!