Name: 4. Rough Puff Pastry
Ingredients: 120 g (4 oz) plus 250 g (8 oz) margarine; 500 g (1 lb) plain flour, sifted; 150 ml (¼ pint) iced water; 1 teaspoon lemon juice or vinegar; ½ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

I was recently given a most ingenious and easy, if unconventional, way of preparing flaky pastry for börek. Margarine is used for its spreading quality.

Ingredients

120 g (4 oz) plus 250 g (8 oz) margarine

Method

Rub 120 g (4 oz) softened but cold margarine into the flour. Sprinkle in salt. Mix the water with the lemon juice or vinegar, and add it to the flour gradually, working it in quickly and using only e

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Ingredients

Method

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