Simple Rough Puff Pastry
|Plain flour||1⁄2 Pound|
|Butter/Butter and lard||6 Ounce|
|Lemon juice||1⁄2 Teaspoon|
|Cold water||1 Cup (16 tbs) (To Mix)|
Sift the flour and salt.
Add the butter cut up into pieces the size of a walnut and mix lightly with the flour.
Make a well in the centre, put in the lemon juice and gradually add sufficient water to mix to an elastic dough.
Roll into a long strip, keeping the corners square, fold into three.
With the rolling-pin seal the edges and give the pastry a half-turn, so that the folded edges are on the right and left.
Repeat until the pastry has been rolled and folded 4 times, if possible leaving for 15 min in a cool place between the second and third rollings.
Use as required.
Bake in a very hot oven (450° F., Gas 8).