Caroline Conran

Rough puff pastry

Preparation info
    • Difficulty

      Easy

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About

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) plain flour
  • pinch of salt
  • 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