Rich Wholemeal Pastry

225 g/8 oz plain wholemeal flour
pinch of salt
100 g/4 oz polyunsaturated margarine
2 egg yolks
1 tablespoon cold water

Put the flour and salt in a bowl, then rub in the margarine until the mixture resembles fine bread- crumbs. Beat the egg yolks with the water, then add to the dry mixture and mix to a dough.

As this pastry is a little difficult to handle, it is best to roll it out on a piece of foil so that it can be easily lifted.

MAKES 225 g/8 oz quantity

Note: The best flour to use for this pastry is 85 per cent wholemeal. For sweet pies and flans, 25 g/ 1 oz Muscovado sugar may he added to the pastry before mixing in the liquid