Ingredients:
* 125g (4 oz) Stork margarine
* 250g (8 oz) plain flour
* 2 x 15ml spoons (2 tablespoons) water

OVEN: Pre-heat to fairly hot (200°C, 400°F, Gas No. 6)
SHELF: Second from top
1. Rub Stork into flour until mixture resembles fine even breadcrumbs.
2. Add water and mix with a palette knife to a firm dough.
3. Turn out onto a lightly-floured surface and knead until smooth. 4. Roll out and use as required. NB: This pastry may be used in any recipes where Аll-in-One pastry is specified.

Variations
Enriched Shortcrust Pastry
Add an extra ounce of Stork and mix together with an egg yolk and 2 x 5ml spoons (2 teaspoons) water, in which is dissolved 1 x 15ml spoon (1 tablespoon) castor sugar.

Wholemeal Pastry
Use half wholemeal, half white flour. You may need a little extra water.