Short Crust Pasty recipe (for Cornish Pastys)

Last night I made Cornish Pastys again, this time however I also made the pastry instead of buying it ready-rolled, and for the first time ever I used the (apparently) traditional short crust pastry instead of flakey-puff. I'll now continue to do so!  The result was fabulous and very very yummy.

Short Crust Pastry
for 2 main course sized pastys

200g plain flour
110g butter
pinch of salt
2-4 Tbsp cold water
extra flour for rolling

• Chop the butter into small cubes (about 1cm), add flour & butter to bowl of food processor with metal blade.
• Pulse until it resembles fine-breadcrumbs (briefly wonder if that slightly electrical smell is the beginning of the end for my student-days food-processor.... and keep going anyway )
• Add 1Tbsp of water at a time while running the food-processor until the dough comes together
• Remove and knead briefly, then roll into a ball (processor survives to be used another day, phew!)
• Cover in gladwrap and chill for at least 15 minutes
• tick tock tick tock tick tock........tick tock DING
• remove from the fridge, sprinkle your clean bench surface with a little more flour, and a little on your rolling pin
• gently shape the ball into a flatish rectangle with your hands then begin gently rolling out until you can cut 2 dinner plate sized rounds from the pastry
• and do so (cut the dinner plate sized rounds)
• at this point Simon offerred to make a J and an S from the left over pastry, so he did that while I filled the pastry with the pasty filling, rubbed the edge with milk, folded over, formed the crimp and brushed the resulting pastys in milk.  
• add the initals (this point is optional in case you were wondering!) and brush them with milk too.
• (oh - for the filling recipe, see my Cornish Pastys post - note I got the spelling wrong on that post - I have since searched on google for pasties and realised what a mistake this was and will never do it again.)
• Bake for 45 minutes at 220°C.  (actually, this is a bad idea.  it's what I tried to do last night, but I ended up having to turn it down to 160°C at about 30 minutes, and managed to get another 8 minutes out of it before I decided I really had to rescue the pastys.  So, I need to experiment with this - my original method was 1 hour at 180°C - next time I'll try 45 minutes at 200°C - I feel pastry ought to be cooked hotter than 180°, however I want to give the skirt steak as long as I can to achieve a slightly more tender result.)
• Serve with my dad's delicious tomato relish and devour while admiring your handiwork with that delicious golden, crusty pastry outer.