Savoury Cheese Pastry

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.