You can use this pastry as a base for vegetable tarts, or add herbs to the dough, bake on its own and cut into pieces to make nibbles.
The measurements used make a crispy pastry, for a softer one use more fat. Use a dry and strong tasting cheese, I used Parmesan 'style' cheese since we would need to take out a loan to afford the genuine imported delicacy here in Lusaka. You could also use that dry cheese you get in a carton if you can get over the smell of feet!
3 cups of plain flour (white or wholemeal if you want to be healthier)
¼ tsp of salt
½ cup of strong grated cheese
250g salted butter – cold, cut into small cubes
235 mls iced water
Mix the dry ingredients then rub in the fat until you have a bread crumb – like consistency.
Add the water teaspoon by teaspoon and mix with you hands until you have a smooth dough.
Refrigerator for a while to make it easier to handle or freeze to use at a later date.
