Preheat oven to 200 C / Gas 6. Lightly grease 2 mini muffin tins.
Sieve the flour, add salt and rub in cold butter. Add sugar and egg yolks and work the mixture into a firm dough, handling as little as possible. Cover with clingfilm and place in the fridge for 30 minutes.
Roll out the chilled pastry thinly (about 3 or 4 mm) and place over lightly greased tin; press gently into the holes and use a knife to cut around and remove any excess pastry.
Knead pastry scraps again and line another tin until all the pastry is used. It's best to bake them blind to prevent air bubbles. To do this, prick the pastry with a fork, cover with foil and pour in some dried beans.
Bake for 8-12 minutes. Transfer to a cooling rack. When cold, fill them with whatever you like.
If you want to bake the pastry cups with a filling; cook them for 8 minutes before adding the filling. Then finish baking.
Agreed! the pastry is delicious once cooked. However, I struggled with the fact that one had to kneed it into a dough once the egg yolks went in because I have slighlty arthritic fingers and just could not manage to squeeze the mixture enough to make the dough. I therefore had to put some water in to help. The pastry was still delicious though! - 22 Dec 2013