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ShortCrust Pastry This recipe was one of my late mothers, just like most recipes I use daily. She used this shortcrust recipe for her famous milk tarts, hertzoggies, Hungarian tarts, etc… I do wonder why she always used butter and oil in most of her recipes. I’ve come to the conclusion (real) butter was always expensive therefore she substituted some of the butter with oil. @capemalaycooking From My Kitchen To Yours - keeping our heritage alive since 2011! Ingredients: 1 extra large egg 125g but
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