members recipes

This makes a really short, crispy pastry with a crunchy texture - delicious for tarts and quiches

Ingredients
4oz fine cornmeal/polenta
4oz plain flour
4oz butter
pinch salt
1 egg
1 tbspn chilled water

Method
Mix the flour, polenta and salt together, then add the butter and rub in until it resembles breadcrumbs. Lightly whisk the egg and the water together, then add to the bowl. Cut in with the back of a knife until a dough is formed (you may need a further tablespoon of water). Turn out onto a floured surface, then knead briefly. Wrap and chill for 30 minutes before use.