Instructions: *The fine white rice, not the heavier one. It is in the Asian section at the supermarket.

Do you have a food processor? Because that makes this so easy and because you handle the pasty less, the pastry is much easier to handle.

Add these in and whiz them to mix them.

Add 4 oz margarine, whiz around till bread crumbs texture

Add two slightly beaten eggs combined with a tsp lemon juice or vinegar

(either of these adds elasticity) and one tablespoon water.

Whiz till just forming a ball.

Take out, it is still sticky, but use rice flour and knead lightly to form ball, wrap in plastic and put in fridge for half an hour.

To roll out, use rice flour on your rolling pin, handle as lightly as you can, roll out half of it, but only half roll it, flip it over with more rice flour and finish rolling it out. This stops it from sticking. As long as you dont press hard, it doesnt squash and stick.

Makes a lovely fairly thin, good tasting pastry. The kids love it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.