Rough Puff Pastry

Ingredients

• Eight ounces flour
• Few drops of lemon juice
• Four ounces butter or lard
• Cold water

Method

1. 1

   Sieve the flour into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut; add sufficient cold water to make the mixture adhere.

2. 2

   Turn on to a floured board, and roll the pastry into a long strip.

3. 3

   Fold it in three, and press the edges together.

4. 4

   Half turn the pastry, and again roll it into a strip.

5. 5

   Fold in three, and repeat this until the pastry has had four rolls, folds, and half-turns.

6. 6

   It is then ready for use.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 33. The excerpt below is the record exactly as published.

Rough Puff Pastry. Eight ounces flour. Few drops of lemon juice. Four ounces butter or lard. Cold water

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