Ingredients

Method

• 75 g butter
• 1⁄3 cup water
• 150 g flour
• 1 t salt
• 1 free-range egg, lightly beaten

Method

Ingredients

Heat the butter and water in a saucepan over a gentle heat until the butter has melted. Add to the flour and salt and knead until smooth.

Cover with clingwrap and chill for 30 minutes. Roll out on a floured surface.

Use to top a pie, brush with the beaten egg and bake at 180°C for 40 minutes, or until golden and cooked through.

Cook’s note: This is traditionally used for savoury pies as it can be shaped by hand. Use duck fat instead of butter for a more savoury pastry.

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