BE-RO ‘Ruff Puff’ Pastry

Ingredients

• 8-ozs. BE-RO FLOUR
• 5-ozs. LARD
• Half Teaspoonful SALT
• COLD WATER

Method

1. 1

   Mix Flour and Salt in a basin.

2. 2

   Cut Lard into small pieces and mix with the Flour, using a knife.

3. 3

   Mix into a stiff paste with COLD Water; turn on to a floured board and roll out into a narrow strip; fold into three, turn one of the open ends towards you and roll out again.

4. 4

   Do this three times.

5. 5

   Roll the last time into the shape desired.

6. 6

   Bake in a hot oven (425°-450° F.)

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 3. The excerpt below is the record exactly as published.

BE-RO ‘Ruff Puff’ Pastry 8-ozs. BE-RO FLOUR. 5-ozs. LARD. Half Teaspoonful SALT. COLD WATER

Cook this with the app: pantry check, scaling, and the assistant.