Basic Wholemeal Pastry

225 g/8 oz plain wholemeal flour (see note)
pinch each of salt and pepper
100 g/4 oz polyunsaturated margarine
2-3 tablespoons cold water
beaten egg or milk, to glaze (optional)

Put the flour and salt and pepper in a bowl, then add the margarine. Rub into the flour until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough. Wrap in greaseproof paper and chill for 30 minutes before using. If wished, brush the pastry with egg or milk before baking.

MAKES 225g/8 oz quantity

Note: For a 175 g/6 oz quantity, use 175 g/6 oz plain wholemeal flour, 75 g/3 oz margarine and 2 tablespoons cold water