INGREDIENTS

METHOD

575g all-purpose flour
200g lard/shortening
220ml water

TIPS

Work with dug while warm – otherwise it crumbles.

STEP 1

To make the pastry, put the flour in a large bowl, then put the lard/shortening and water into a small pan and heat gently until the it melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

STEP 2

Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes.