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Rough puff pastry
Preparation info
- Difficulty
Easy
Appears in
Published 1978
This is easier to make than the chef’s favourite puff pastry, and amazingly useful for all sorts of pies and pastries, including the two following recipes - Eccles cakes and maids of honour.
Ingredients
100 g 4 oz pinch 2
Method
Mix the flour and salt in a cold bowl. Cut the lard and butter into cubes the size of sugar lumps. Stir these lumps into the flour with the blade of a knife.
Add a squeeze of lemon juice and 2 tablespoons water, mix it in with the blade of a knife and keep mixing gingerly until you have a light mass. Now work it very lightly into a ball with your fingertips. Chill in the refrigerator fo
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