Rough Puff Pastry

Ingredients

• 12 ozs. sifted flour
• Not quite J pint water
• 8 ozs. butter or lard
• J oz. Paisley flour (1». and P.’s)
• Salt

Method

1. 1

   Mix a pinch of salt with the flour, cut the butter or lard into small pieces, and mix well with the flour.

2. 2

   Add just enough water to make a firm paste, roll out one-third of an inch thick, sprinkle over half the Paisley flour, fold in three, turn the paste round, the round edge towards you; let it rest for ten minutes in a cool place.

3. 3

   Roll out again, sprinkle over the remainder of the Paisley flour, fold in three, turn the paste round, and roll out; again fold in three.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 40. The excerpt below is the record exactly as published.

rough puff pastry half an inch thick, stamp into rounds and line some small tins ; place in each a teaspoonful of mincemeat ; roll out more of the pastry rather thicker inan the first lot, stamp into rounds the size of the top of the tins, wet edges, and cover the pies, brush over with milk or water, sprinkle with castor sugar, and bake about twenty minutes in a hot oven. 205. ROUGH PUFF PASTRY. 12 ozs. sifted flour Not quite J pint water 8 ozs. butter or lard J oz. Paisley Hour (1». and P.’s) Salt

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