Short or Shortcrust pastry is the most popular of all pastries; this is easier and quicker to make than the richer pastries.

Equally useful for sweet and savoury dishes, short pastry is traditionally prepared by lightly rubbing in the fat with the finger tips, until the flour and fat mixture looks like fine breadcrumbs.

Aerate the flour by lifting out of the bowl and allowing to fall back through the fingers.

Add just enough very cold water to make a stiff dough, using a round bladed knife.