Flaky Pastry

Ingredients

• ^ lb. flour
• 6 oz. butter
• Salt
• Lemon juice
• Cold water

Method

1. 1

   Sieve the flour and salt into a basin, and mix to a firm paste with the lemon juice and cold water.

2. 2

   Knead very thoroughly till smooth, and roll out thinly.

3. 3

   Spread on one-third of the butter in small pats, sprinkle with a little flour, and fold the pastry in three.

4. 4

   Turn the pastry half round, roll out, and repeat twice till the butter is all in.

5. 5

   Roll and fold once more.

6. 6

   Set aside if possible for half an hour before using it.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 40. The excerpt below is the record exactly as published.

FLAKY PASTRY. ^ lb. flour. 6 oz. butter. Salt. Lemon juice. Cold water

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