Flaky Pastry for Pate
|All purpose flour||3 Cup (48 tbs), sifted|
|Salt||1 1⁄2 Teaspoon|
|Soft shortening||1⁄3 Cup (5.33 tbs)|
|Hard shortening||3⁄4 Cup (12 tbs) (Lard, Cold Butter Or Margarine)|
|Egg yolk||1 , beaten|
|Ice cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
Sift flour and salt into bowl;rub in soft short-ening until texture is very fine.
Cut hard short-ening into 1-inch cubes, and cut into flour with pastry blender to distribute evenly throughout.
Combine egg yolk, water and lemon juice, and sprinkle over mixture.
Stir with fork until crumbs cling together.
Form ball,and chill 30 minutes.
Roll out 1/2 inch thick on floured board in rectangle twice as long as wide.
Fold in 3; give dough 1/2 turn, and roll out again 1/2 inch thick.
Repeat once more, and wrap in Waxed paper.
Refrigerate 20 minutes.
Roll and chill 3 more times; then refrigerate until needed for Pate de Noel.