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Short Crust Sweet Pasty

Ingredients: 2 egg yolks 1 salt Directions: Make by hand or in a food processor. Cream together the butter, sugar and salt, then rub in the flour and egg yolks. When the mixture is like coarse breadcrumbs, add the cold milk or water. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze the dough into shape, working the pastry as little as possible (this keeps it flaky and short). Roll the pastry into a short fat sausage shape, wrap it in cling film and place in the fridge for at least an hour. Slice off layers of pastry lengthways, around 5mm thick. Place these slivers in and around the bottom and sides of your flan dish, fitting them together like a jigsaw. Push the pieces together, level out and tidy the sides with your thumb. Allow the pastry to rest again for at least and hour, preferably in the freezer. To bake blind, cook the shell (with baking beans to weigh it down) at 180 C for about 15 minutes so that it is lightly coloured and just cooked through. Comments: To make one 30 cm (12 inch) tart mould
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