Flaky Pastry Recipe
Flaky Pastry Recipe with Plain Flour, Salt, Butter, Lard and Cold Water
INGREDIENTS
6 oz (175g) Plain Flour
A pinch of Salt
2 oz (50g) Butter
2 oz (50g) Lard
3 to 4 tablespoons Cold Water
METHOD
Sift the flour and salt into a basin. Divide the fat into four portions. Rub one portion into the flour and mix to a firm dough with the cold water. Roll this out into a strip around 5 inches wide (130 mm). Put the second portion of fat on two thirds of the pastry in small bits. Sprinkle with flour and fold over three times. Place in the fridge and leave for 10 minutes.
Remove from the fridge and roll out, away from you. Place the third portion of fat on the pastry as before. Fold in three and roll out again. Do likewise with the final portion of fat on the pastry and roll out so that the fats give a streaky appearance to the pastry. Chill before use if not being used immediately.
Based on the Flaky Pastry Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).