Making pastry may seem intimidating, but it’s really a breeze, especially if you have a food processor. When you make your own pastry you can control the amount of fat and flour you use. Remember that the pastry is just the canvas . . . it’s what goes inside that makes it interesting. Roll the pastry as thin as you can and always remember to refrigerate it beforehand.
Follow along with Health Expert Judy Davie in the full video, here.