The following recipe is intended to be used in a Dopiaza Tart, but could be adapted to any savoury pie or quiche recipe you care for. Unlike proper shortcrust, you probably won't need to add any extra liquid to this mixture to make it come together.
A helpful hint I found on the interwebs is that 2ins less than the size of your tin is the number of ozs of flour you will need to make the right amount of pastry. I shall be testing this theory whilst making the tart later.
You Will Need: Grater, sieve, large bowl, sharp knife, dinner knife, tissues :'( chopping board, clingfilm
10 oz strong white bread or plain flour
5 oz unsalted butter
pinch of salt
8 oz peeled onions, to get 6 oz grated onions.
1. Peel and grate the onions on the larger holes (as for cheddar or carrot) over the chopping board, until you can't successfully hold them anymore, or you get 6 oz, whichever is sooner. Put the gratings into a sieve and press out as much liquid as you can into the sink with your knuckles. This is a weepy job, so have the tissues handy!
2. Leaving the onions to drain, finely cube the butter straight out of the fridge. Rub it together with the flour and salt in a large bowl, until the mixture resembles evenly-textured peroxide-coloured breadcrumbs.
3. With the dinner knife, scrape the drained onions into the crumbs and mix. Then get your hands dirty and knead it all together into a ball. If you need to, add some water for stickiness, but you shouldn't need to.
4. Wrap the pastry ball in clingfilm and chill in the fridge until you need it, for at least half an hour.
You could use red or white onions for this, but I recommend red as they have a sweeter taste. Whatever you do, don't try buying what I always think of as 'student onions,' the small ones that come in packets of 20 - you will waste years of your life and much fingernail peeling them.