250 g (9 0z/2 cups) plain all-purpose flour
125 g (4.5 oz) chilled unsalted butter
PREHEAT OVEN TO 200°C/400°F – Lightly grease 24 x 5 cm (2-inch) mini tartlet tins. Sift the flour into a large bow and rub butter in with your fingertips until the mixture resembles fine bread crumbs. Make a well in the centre, add the egg and mix with a flat-bladed knife, using a cutting action until it comes together in beads. If the dough seems too dry, add a little cold water. Press the dough into a ball on a lightly floured surface, then wrap it in plastic wrap and place in the fridge for 30 minutes.
Roll out cold dough between two sheets of baking paper to a thickness of 2 mm 1/16 inch) and cut out 24 rounds with an 8 cm (3 1/4 inch) round cutter. Press the rounds into the prepared tins. Prick the bases with a fork and bake for 6-8 minutes, or until dry and golden. If they puff up, use a clean tea towel to press out any air pockets. Allow to cool before filling with the topping of your choice.
Source: Nibbled: 200 Fabulous Finger Food Ideas, 2005, ISBN 1 74045063207