For Flaky Pastry
|Salt||1 Teaspoon (Leveled)|
|Fat||6 Ounce (Butter And Margarine)|
|Lemon juice||1⁄4 Teaspoon|
1 In a bowl, sieve the flour and salt together.
2 In another bowl, cream the fats until they are even in texture.
3 Shape the mixture into a block.
4 Allow to cool.
5 Pour the water and lemon juice in to the flour.
6 Using a round-ended knife, mix into a dough.
7 On a floured board, knead the dough until smooth and even in texture.
8 Roll out into an oblong strip. Size 18" X 6".
9 Cut 1/2 of the fat into small knobs and put evenly over 2/3 of the dough.
10 Fold the fatless 1/3 over the middle 1/2 and the top third down envelope style.
11 Using a rolling pin, press the edges to seal.
12 Half turn the dough on the board.
13 Press in 2 or 3 places to distribute the air.
14 Re-roll and add the second 1/3 of the fat, fold and seal.
15 Repeat to incorporate the final 1/3 of the fat.
16 Allow the pastry to relax for at least ten minutes.
17 Roll and fold twice more.
18 Let relax.
19 Use as desired.
20 When shaped, and before putting into the oven, the pastry should relax for the third time.