Savoury Shortcrust Pastry

I tried this pastry with classic cooking margarine and also with the spreadable one. I found the spreadable one to make a much softer and elastic dough which is much easier to roll out.  

Ingredients:

• 450g plain flour 
• 230g margarine
• 2 eggs
• 1 tsp salt

Directions:
Cream the butter with the eggs and salt. Add the flour and knead well. If necessary add water to hold dough together. Allow the dough to rest for a good while (about an hour). 

Original Recipe