Rough Puff Pastry
|Salt||1 Teaspoon (Leveled)|
|Fat||6 Ounce (lard, margarine or butter)|
|Lemon juice||1⁄4 Teaspoon|
1 In a bowl, sieve the flour and salt together.
2 In another bowl, cream the fat until it is even in texture.
3 Form the fat into lumps about the size of a walnut.
4 If the fat is soft cool until it becomes firmer.
5 Add the fat in lumps to the flour. Do not mix.
6 Pour in water and lemon juice.
7 Using a round-ended knife, mix until large lumps are formed.
8 Draw together with the fingertips.
9 On to a lightly floured board, put the mixture and shape into a rectangle.
10 Roll out into a long strip, being very careful to keep the ends straight and the corners square. Size approx. 18" X 6".
11 Fold into three, envelope style; check the corners carefully to see that they are square and even.
12 Half turn on the board.
13 Re-roll and refold 4 times; allow to " relax " for 20 minutes.
14 Use as desired.
Serving size: Complete recipe
Calories 2357 Calories from Fat 1550
% Daily Value*
Total Fat 172 g264.6%
Saturated Fat 51 g255.2%
Trans Fat 0 g
Cholesterol 144.6 mg48.2%
Sodium 1167.3 mg48.6%
Total Carbohydrates 173 g57.7%
Dietary Fiber 6.1 g24.5%
Sugars 0.6 g
Protein 23 g46.9%
Vitamin A 0.01% Vitamin C 0.96%
Calcium 3.5% Iron 58.5%
*Based on a 2000 Calorie diet