Rough Puff Pastry

Ingredients

• 4 oz. margarine or lard
• 6 oz. flour
• 2 oz. for rolling
• Salt

Method

1. 1

   Put flour and salt into a basin.

2. 2

   Add the margarine or lard cut in pieces the size of a walnut and mix to a dough with water.

3. 3

   Roll out.

4. 4

   Fold into three, seal edges by pressing lightly, turn half way round with the open edges towards the worker, and roll out again.

5. 5

   Repeat the rolling and turning 3 to 5 times, allowing the pastry to stand in a cold place for a time between each two rollings.

6. 6

   Cover the pie dish in the usual way and bake in a hot oven at first.

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 5. The excerpt below is the record exactly as published.

rough puff pastry. Cook for about 1 hour longer. (Norr.—If the meat is tender the preliminary cooking can be omitted. The raw > OO N = Oi +> 6 I. 2 3. 4. SEE PAGE meat can be covered with the pastry and the pie cooked for 2 hours.) ROUGH PUFF PASTRY 4 oz. margarine or lard Water 6 oz. flour + 2 oz. for rolling . Put flour and salt

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