Are you good at making pastry? Or are you frustrated by many failed attempts? In my teens I couldn't make decent pastry even though my mum was (and still is) a great baker. Here is a recipe given to me by a college friend which has never failed and is also delicious. I apologize for the non-metric weights, but I'm sure you could easily adapt to metric.
Choose the amount of pastry you need from the following:
Soft (Stork) margarine. Flour (either plain or SR) Tablespoons of hot water
4oz. 6oz. 1
5oz. 8oz. . 2
8oz. 12oz. 3
10oz. 16oz. 4
If you have a food processor, put in all the chosen ingredients and process until combined. Otherwise -
Blend with a fork the marg, water and a third of the flour until combined. Add remaining flour and combine thoroughly.
Knead and wrap in cling film. Put into the fridge for 30 minutes.
Roll out on a floured board.
Bake at 200°c on the second shelf from the top. (I find it works well on any shelf in a fan oven.)