Rough Puff Pastry
Over a year ago
3,576 views
Ingredients
- 200g/8oz Plain Flour
- ½ tsp Salt
- 62g / ½ oz Lard
- 62g / 2½ oz Butter/Marg
- 100ml / ¼ Pint Cold Water
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Method
-
1
1. Mix the Flour and Salt in a bowl, add the fat and butter cut in to small lumps.
2. Stir in with a knife (no not rub in) Mix to a stiff paste with the water.
3. Roll out on to a floured surface to a narrow strip.
4. Fold it into three, turn one of the open ends towards you and roll out again. Do this three times.
5. Cover the pastry and leave to rest for about 15 minutes, then roll in to the desired shape
6. Allways take care to roll away from you and do not break the air bubbles that will rise.
7. In hot weather allow pastry to rest for 20-30 minutes in a fridge before use.
Similar Recipes
View all similar
Lard is a animal fat generally from pork, in the USA I always used Crisco in the UK White Flora is a good substitute
hiwot is the subtitute for lard.or from where i can get it.