Jamie Oliver's Savory Short Crust

by Rachael Ray Show Staff 4:00 PM, December 11, 2008

Aired December 11, 2008

Serves Just under 2 pounds
3 1/2 cups organic all-purpose flour
7 ounces lard, cut into cubes
2 ounces freshly grated cheddar cheese
Sea salt
A sprig of fresh rosemary, leaves picked
A few sprigs of fresh thyme, leaves picked
2 large free-range or organic eggs, beaten
A splash of milk
Flour, for dusting

Put the flour, lard, cheese and a generous pinch of sea salt into a food processor and pulse for 20-30 seconds, until the mixture is crumbly and fine. Add the rosemary and thyme leaves or your chosen flavoring.

Pour in the eggs and add the milk. Pulse for a few more seconds until the mixture comes together. Scoop your dough out of the food processor onto a clean, floured work surface and pat it a few times to make it more compact don't be tempted to knead it. When you have a flat round, wrap the dough in a plastic wrap and place it in the fridge to rest for at least half an hour.