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.