Rough Puff Pastry

Ingredients

• 1/2 lb. flour
• Juice of 1/2 lemon
• 6 oz. butter or lard
• 1 tea-spoonful salt
• Cold water to mix

Method

1. 1

   Sieve flour and salt into a bowl, rub in 1 oz. fat, add lemon-juice and cold water.

2. 2

   Mix to a stiff paste with a knife.

3. 3

   Roll out, put remainder of fat on one half, wet edges, fold over; roll out, fold in three, turn rough edges towards you, roll out again.

4. 4

   Folding and rolling in all seven times.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 22. The excerpt below is the record exactly as published.

tea-spoonful salt. Cold water to mix. Method, — i\Iix flour, salt, and baking-powder in a bow^l. Shred and chop suet finely, add to flour and baking-powder. Mix to a stiff paste with cold water and a knife. This pastry is used for beef-steak and fruit puddings, and may be steamed or boiled. Flaky Pastry \ lb. flour. 4 oz. lard or butter. Juice of \ lemon. \ tea-spoonful salt. Cold water to mix. Method, — Mix flour and salt in a bowl, put in fat, break into pieces about size of a small nut. Mix to a stiff paste with water and lemon-juice. Flour the board, roll pastry out, fold in three, turn rough edges towards you, roll out again. Con- tinue this five or six times. Sprinkle lemon-juice over the last two rollings. Rough Puff Pastry \ lb. flour. Juice of \ lemon. 6 oz. butter or lard. Cold water to mix

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