Rough Puff Pastry

Ingredients

• I lb. of flour
• 8 to 12 ozg. butler
• A little lemon juice
• Cold water.

Method

1. 1

   Lay all but the water on the board, and cut butter amongst the flour, into pieces the size of a large bean.

2. 2

   Put into a basin, and with fork and cold water, and lemon juice, make into paste which is almost wet enough to stick to the basin.

3. 3

   Turn out on to a well-floured board, make it square and flat.

4. 4

   Roll one way until the paste is about a foot long.

5. 5

   Fold first one end over, then the other, making it three-fold.

6. 6

   Roll out and fold four times, but the last time just fold paste double and then roll the required size and shape.

7. 7

   Bake in a very hot oven.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 44. The excerpt below is the record exactly as published.

ROUGH PUFF PASTRY. I lb. of flour. 8 to 12 ozg. butler (shortening). A little lemon juice. Salt or salt and sugar (see Short Crust). Cold water.

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