How to make shortcrust pastry

Place flour, butter and salt in a food processor and process for 30 seconds or until mixture resembles fine crumbs. Add water and pulse until just combined.

Turn pastry on to a lightly floured work surface and use the heel of your hand to knead until just smooth. Do not overwork pastry. Shape into a disc and wrap in plastic wrap. Place in the fridge for 1 hour to rest or until firm.

Remove pastry from plastic wrap and use the heel of your hand to knead briefly until malleable. Reshape into a disc. Place between 2 sheets of baking paper and use a rolling pin to roll out to a 4mm-thick disc. Place on a tray. Cover with plastic wrap and place in the fridge for 30 minutes to rest.