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8–10
Easy
Published 1991
The pastry must be prepared in advance and then put to rest for 2½–3 hours before it is pulled out. In a large bowl mix the eggs, the warmed milk and water mixture, and the salt, before tipping in all the flour and blending it with a fork. When it is well blended, turn in the oil and then start to knead the paste very thoroughly with the fingers, working it round the bowl, folding and turning i