Ingredients**

• 200g Loprofin Mix
• 50g cold butter cut into cubes
• 50g cold hard white fat cut into cubes
• 2 tsp Loprofin Egg Replacer
• Ice cold water

Method

1. Place the Loprofin Mix and Loprofin Egg Replacer in a bowl
2. Rub the fats into the Loprofin mix until it looks like breadcrumbs
3. Add iced water to the mixture 1 tbsp at a time until the pastry forms a soft dough (the feel of playdough)
4. Wrap in cling film and chill for 20 minutes
5. Roll out the pastry to the size needed

Chef tips

• When rolling the pastry out, roll between 2 sheets of baking parchment as this will stop it from sticking and making a mess
• We use this pastry for jam tarts, lemon meringue tart, mince pies, quiches, flans and custard tart’s.