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Rough Puff Pastry

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Method

Sift the flour and salt into a large mixing bowl, put the lard and butter onto a plate, and chop it up into small pieces. Tip the fat into the flour and add the lemon juice and a little cold water.

Mix lightly with a knife until a stiff dough is formed, Press the pastry gently together, but do not knead it. Turn the pastry onto a lightly floured board and roll it out into an oblong three times greater in length than in width.

Fold one third of the pastry to the middle of the oblong thus forming two layers, then fold the remaining third over these two.

Position the pastry on the board so the open end faces you press hard on these edges with the rolling pin and then press the centre of the pastry three times to avoid air bubbles, Repeat the rolling, folding and pressing three more times.

Wrap the pastry in greaseproof paper and rest in the fridge for 45 minutes.

Tips

Rough Puff does, provide a nice crispy crust just right for recipes where you want a flaky texture but do not want the pastry to rise as much.
You can use it for sweet and savoury pies, patties, turnovers and as a substitute pastry for sausage rolls.
Any leftover trimmings should be stacked up and chilled or frozen for another use. Don't crumple them together in a ball or you will lose the layers.
To re-roll, allow to come back to room temperature.