Rough puff pastry

IMG_6606

Our guide for our rough puff pastry is Mary Norwak’s, from her book “Home Baking”.  We do not exactly follow her procedure.  Below is how we actually do it.  We also reduce the amount of the shortening.

Ingredients:
225g plain flourIMG_6600
1/2 tsp salt
75g lard (we only use 50g)
75g hard margarine (we only use 50g)
90-120ml / 6-8 tbsp water

Procedure:
1. Sift flour and salt.
2. Cut fat into flour until the the fat is broken into pieces the size of 1/4 inch; then mix to a soft dough with water.
3. Roll out dough to an oblong on a floured surface–approximately 12×6 inches.
4. Fold bottom third upwards, and top third downwards and over it. Then seal the left and right edges.
5. Rotate 90 degrees, roll, fold and seal twice more. (If pastry becomes too soft, chill between rollings.)
6. Roll out to required size, then trim.
7. Glaze with egg or milk, then bake.

Advertisements

5 responses to “Rough puff pastry

  1. Pingback: Beef mince pie | Cooking Filipino in the UK·

    • “What’s inside” will be the next post 🙂 Are you in the continent? 🙂 If you are, enjoy 🙂 I’m waving to you from the little, ‘great’ island across! 😄

Share your thoughts

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s