This is a fairly standard shortcrust pastry with the addition of a bit of cornmeal and an egg. (The original recipe actually called for two egg yolks, but I nicked the yolk of my first egg with a piece of shell and decided to just toss the whole egg in and it seemed to work fine, so I think I'll just do it that way on purpose in the future.)

Cornmeal Shortcrust Pastry

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 250g soft (plain/standard/cake) flour
• 75g cornmeal
• 1/2 tsp. baking powder
• 1/4 tsp. coarse sea salt, ground
• 170g unsalted butter
• 1 large egg
• 3-4 tsp. cold water

Directions

1. Combine the flour, cornmeal, baking powder, and salt and mix well.
2. Cut in the butter until crumbly.
3. Mix in the egg with a fork.
4. Drizzle in the water, a little at a time, just until the pastry comes together.
5. Press into a ball, flatten into a thick disc, wrap in plastic wrap, and chill for at least 30 minutes or until ready to use.