rough puff pastry

lee clark

lee clark

12th January 2011

rough puff pastry

mix together flour & salt

Ingredients

  • 225g plain flour
  • pinch of salt
  • 75g butter / margarine, chilled
  • 75g lard, chilled

Method

mix together flour & salt
cut butter and lard into 2 cm cubes & stir into flour (without breaking up pieces)
add squeeze of lemon juice and 150ml chilled water to make a fairly stiff dough
roll out into an oblong 3 times as long as wide
fold bottom 3rd up and top 3rd down - turn so folded edges are at sides & seal with rolling pin
wrap in greaseproof and rest in fridge for 15 mins
repeat rolling & resting 3 times - turning dough so that folded edge is always on left
wrap and leave for 30 mins
roll out to 0.3 cm thick and use as required
leave in fridge for 30 mins before baking - then glaze with beaten egg
bake in oven at 220oC / mark 7

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