Savoury Pastry
ingredients:
     225g Plain Flour
     Pinch Salt
     150g Butter
     Cold Water to Mix
Method:
     Mix the salt into the flour. Then using the tips of your fingers, rub the butter into the flour, it is usually best to cut the butter into small pieces and make sure it is at room temperature when you start. You need to mix until the mix resembles breadcrumbs. Every so often shake the bowl, backwards and forwards on the work surface, this brings the larger lumps to the surface. Once there are no lumps it has been mixed in well enough. Then add a little water, usually best to use a jug to control the flow, to ensure you do not pour in too much. You only need enough water to bind the mixture together.
Once you can form the dough into a ball, place it on a floured surface. Use a rolling pin to roll to desired thickness. Ensure you reflour the work surface and rolling pin when necessary to stop the dough sticking. Once rolled out, cut to the size of the tin(s) and fill as desired.
Make sure you prick the surface of the closed pies to let out any build up of air.
Bake in the oven for 20 minutes on gas mark 6 / 200C.