Preheat your oven to 180C / 350F / Gas mark 4
Mix the flour and icing sugar together in a large bowl.
Add the cold cubed butter.
Using your fingertips rub it in as quickly as possible till it resembles breadcrumbs.
Add the vanilla seeds and give them a quick mix in.
And the egg and gently work in, add a dash of milk to bring the whole mix together till a dough forms.
Empty the dough onto a lightly floured surface, give it a gentle pat and wrap it in clingfilm (Saran Wrap) and place it in the fridge for at least 30 minutes.
I like to double this recipe so I can freeze half of it and have this lovely pastry on hand. It should keep in your freezer well wrapped up for 3 months.
Once your pastry has rested in the fridge, take it and roll it out on a lightly floured surface until it is just about 0.5 centimetre / 1/4 inch thick.
The best way to gauge what size cutter you need it to place it on your bun tray, you want the round to be a little bigger than the size of the bun holes as the pastry cases do shrink a little during the cooking process.
Add your jam’s/fruit curds/marmalades to the cases, I found a dessertspoonful was the perfect amount. (Approx 2 teaspoons) in any cases you want to add peanut butter or Nutella to you will need to blind bake them first.
Pop them in the oven for 12 to 15 minutes.
Once baked take them out of the oven and allow them to cool in the tin for 15 minutes, as the jam is super hot.
Once they have cooled a bit transfer them to a wire rack to fully cool down.
These will keep in an airtight tin for up to 5 days.