Rough Puff Pastry Using Lard
|All purpose flour||2 Cup (32 tbs)|
|Butter margarine/Hard margarine||6 Tablespoon|
|Cold water||1 Cup (16 tbs) (To Mix)|
Sift flour and salt into a mixing bowl.
Cut the fat into even sized pieces the size of a walnut and drop into the flour, tossing each piece well to coat it with flour.
Add sufficient cold water and mix quickly to a soft dough.
Roll the dough out to an oblong on a lightly floured surface, fold in three and make a half turn so that an open end faces you.
Repeat the rolling, folding and turning process twice more.
Refrigerate the dough at any stage when it becomes too soft to handle.
Wrap in a plastic bag and refrigerate until required.
Roll out and bake according to particular recipe.