SAVOURY SHORTCRUST PASTRY

         250g plain flour

         ½ teaspoon salt

         125g butter

         ½ teaspoon baking powder

         1 egg yolk, lightly whisked

         2 teaspoons lemon juice

         2 tablespoons cold water

Place the flour, salt, baking powder and butter in a food processor and process until the mixture resembles breadcrumbs. Turn out into a bowl and with a metal spoon mix in the egg yolk, lemon juice and enough water to form a soft dough. Wrap the dough in cling film and place in fridge for at least 1 hour before rolling out.

Roll out on a lightly floured surface to approximately 3mm thick. Cut out 6 circles using a saucer as a guide.