Any soft, creamy cheese, such as curd cheese, Philadelphia or Petit Suisse, can be used to replace part of the fat for a cheese pastry. Like hard-cheese shortcrust this is perfect for quiches and all savoury tarts. The quantities obtained from the basic recipe are the same as for hard-cheese shortcrust.
2 cups plain or wholewheat flour
1/4 teaspoon paprika
1/4 teaspoon salt
5 tablespoons butter or margarine, diced
1/4 pound cream cheese
1 medium sized egg yolk
2 teaspoons water
1. Sift the dry ingredients into a bowl and cut in the fat and cream cheese with a metal spoon or spatula.
2. Rub in the mixture lightly with your fingers until it resembles rather greasy breadcrumbs.
3. Blend together the egg yolk and water in a cup and stir into the mixture.
4. When a ball is formed, knead the dough lightly, then wrap and chill for at least 30 minutes.
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