Make pastry like a pro

Great British Bake Off 2012 winner John Whaite shares his simple recipe.

Gently rub 125g Stork margarine with butter into 250g plain flour. Whisk 1 tbsp water with a large egg which will help bind the ingredients, then add to the dry mix using chopping motions — a dough scraper will make this easier.

If the dough feels dry, add another tbsp water. The drier the mixture, the easier it is to overwork it, resulting in a chewy pastry.

Gently press the dough into a disc — avoid kneading. Wrap in Clingfilm.

Chill for 30 minutes to solidify the fat before cooking accordingly. A little lemon juice in the wet ingredients can help prevent pastry discolouration.