Flaky Pastry

Ingredients

• 1.5 cups pastry flour
• 0.5 cup butter
• 1.5 tsp. salt
• 0.75 cup lard

Method

1. 1

   Blend lard and butter, divide into three parts.

2. 2

   Sift flour with salt, chop one-third of fat into flour, mix with cold water to form dough.

3. 3

   Roll out, add fat, fold, and repeat rolling and folding process five times.

4. 4

   Chill before cooking.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 45. The excerpt below is the record exactly as published.

Flaky Pastry. ly cups pastry flour (7 0z.). WY cup. butter- (%4 |b.). 1% tsp. salt. i Y%4 cup lard (% Ib.). Blend lard and butter on a plate with a spatula, divide fat'into three equal parts. Sift flour again with salt, chop one-third of fat into flour, mix to a dough with cold water. Turn paste on to a slightly floured board, ‘give it a roll with | the hand, then roll-with-a floured: rolling pin to a long strip (first roll),* Put the second third of fat. on the. top two-thirds of paste in small pieces. Fold the bottom third up and:the top third down. Press the edges securely to enclose the air. Turn paste to the left so that folded edge i8.at left side, press paste Sages 72 GIRLS’ HOME MANUAL a with rolling pin several times to distribute the air. Roll out again to a long strip (second roll). Fold in three.as before, this time without putting on fat, turn, press edges, and roll again (third roll). Put on last third of fat as before, fold, press edges, turn and roll again (fourth roll). Fold in three again, press edges, turn and roll to shape required (fifth roll). Chill before cooking. This paste rises in flakes. It is used for tartlets, patties, and meat pies. More fat may be used if a richer paste is desired. Use as little flour as possible, but flour board and rolling pin slightly before each roll and see that paste does not stick. Paste may be kept uncooked for a week if wrapped in floured cheesecloth and made airtight in a tin. Diagram to Illustrate Pastry Folds. A .e) 1 2 1 2 ; O 0 OO 86 O Om Oz O OKO eek @) O 0 0 0 A Oe = 3 eee eed tele , O 0 O O | O 000 Double Edges oO Oo oO O oO 0 oO O SESS Soesepaesos en eee 1 Fold 2 N.B.—Dots indicate fat. “ oS 3 4 > Pastry Turned Ready to Roll Out. D Double o Edges 4 Z Fold : a f 2. Doubie 1 4s é Edges PASTRY FILLINGS Pumpkin Pie Filling. 1% cups cooked pumpkin. % cup sugar. 1 tsp. ginger. 1 egg yolk. 2 tsp. cornstarch. 1 cup milk. Ya tsp. cassia or cinnamon. 2 egg whites. f.g nutmeg. 1 ‘tbsp. fine sugar. 4 Add dry ingredients to the sieved pumpkin, mix with the beaten yolk and milk, Bake in pastry shell in a moderate oven. Whip whites stiffly, add the fine sugar and pile on the cooked pie just before s ; erving. Whipped cream may be used instead of the whites. 4 i = GENERAL DIRECTIONS FOR MAKING PASTRY 73 # Ne sa Lemon Curd. cup. butter:

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