10 oz. plain flour
1/2 teaspoon salt
3 oz. lard
1/4 pint water
Sift flour and salt into bowl.
Make well in centre of flour, drop in egg-yolk, cover with some of the flour.
Place lard and water in saucepan.
Place over gentle heat until lard melts. Increase heat, bring rapidly to the boil.
Pour all boiling liquid into flour.
Water must be boiling, otherwise pastry will be difficult to mould and may crack in cooking.
Mix with wooden spoon until pastry is cool enough to handle.
Continue mixing and kneading until all egg streaks are gone and dough is smooth.
This is important; insufficient kneading could cause pastry to crack during cooking.
Cover and rest in warm place 20 to 30 minutes