An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
The shortest-ever walnut pastry

Serving notes:
Ingredients
- 50 g (2oz) walnuts
- 175 g (6oz) plain flour, sifted
- 125 g (4oz) chilled unsalted butter, diced
Directions
- Step 1
Put the walnuts and flour in a food processor and whiz to chop the nuts roughly. Add the butter and continue to process until the mixture resembles fine crumbs. Add 3tbsp cold water and blend to combine. Tip the pastry out on to a floured surface and knead lightly. Shape into a round flat disc, wrap and chill for 1hr.
- Step 2
Roll out the pastry to a 30.5cm (12in) circle and use to line a 23x4cm (9x11⁄2in) fluted tin, leaving the edges hanging over the rim of the tin. Prick the base all over, cover with clingfilm and chill for 20min. Preheat the oven to 200°C (180°C fan oven) mark 6.
- Step 3
Line the pastry case with greaseproof paper and cover with baking beans. Put on a baking sheet and bake in the oven for 20min. Remove the greaseproof paper and beans and continue to cook for a further 15min. Take out of the oven and cool for 5min, then trim the edge with a small sharp knife.
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- Step 1


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