Put all of the ingredients into an electric whizzer and blend together until a dough is formed.
Wrap in Cling Film and place in the fridge for up to an hour.
Once chilled, roll between two pieces of non-stick parchment paper until you have reached a thickness of about three millimetres. Try and get it as even as possible to ensure that the pastry cases bake at the same time.
In a small pie tray, grease each of the individual cups with a bit of butter on your finger, and then using a pastry cutter, cut circles big enough to fit the individual pieces. Press them in and then bake blind for eight minutes at 180⁰, and leave to cool.