Half fat to flour and I’d use butter but you can use half butter and half lard. So, if we have 200g of plain flour then you’d need 100g of fat. Simply rub together with your fingertips and then add water or milk a bit at a time to make a ball of dough where all the dry has been incorporated but it’s not sticky. Again, don’t work it too much as it’ll make the pastry chewy and not crumbly.

Roll out to 2-3 ml thick using more flour on the table/rolling pin and use for quiches or pies.