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Flaky Pastry

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Method

Sieve the flour and salt into a bowl, divide the fat into 4 portions, so that there are two equal portions of lard and two equal portion of butter (or margarine).

Take one portion of lard and rub it into the flour, add the lemon juice and enough water to mix to a firm dough, turn on to a lightly floured board and knead lightly.

Roll out to a strip and flake one portion of the butter (or margarine) over two-thirds of the strip of pastry, leaving a slight margin along the top and sides.

Fold the pastry into three, folding over the uncovered third of the pastry first. Seal the edges with the rolling pin. Give the pastry a half turn and leave in a cool place for 20 minutes.

Continue rolling and folding using next a portion of lard and finally a portion of butter until the pastry has been rolled and folded 4 times, leave again in a cool place for 20 minutes.

Tips

A little harder to make than most pastries as the flaky texture is achieved by kneading lightly, then folding and rolling the dough with dabs of the fat between to produce air pockets and help to separate the flakes. Heavier than puff pastry, but easier to make, it's usually used for savoury pies and is often baked with a roasting pan full of water at the bottom of the oven because the steam helps the pastry rise evenly and develop a crisp crust.