Make perfect shortcrust pastry

Sift the flour and salt together into a large mixing bowl. Add the lard and butter and rub in until the mixture resembles breadcrumbs. Add enough of the water to bring the pastry together, and stir in.
Tip onto a lightly floured surface and knead lightly to bring the dough together. Shape into a flattened ball, wrap in clingfilm and chill for at least 30 minutes before rolling out and using in the recipe.

Sift the flour and salt together into the bowl of the machine. Add the lard and butter and process for about 30 seconds until the mixture resembles fine breadcrumbs. Pour in 2 tablespoons of the water and pulse for 10 seconds. The dough should start to come together in large raggy lumps. If not, add another tablespoon of water and pulse again. As soon as the dough forms one big lump (don’t overprocess or the pastry will be tough), tip out onto a lightly floured surface and knead lightly. Shape into a flattened ball, wrap in clingfilm and chill for at least 30 minutes before rolling out and using in the recipe.

TIP To make a vegan variation, simply substitute 125g vegan margarine for the lard and butter in the recipe and follow the method as above.