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Rough puff pastry
- Difficulty
Easy
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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