Butter, cut into small cubes
Lard, cut into small cubes
teasp Lemon Juice
water to mix
Sift the flour and salt into a bowl and stir the butter and lard carefully into
without squashing the cubes. Add the lemon juice and enough water to mix to a fairly soft dough, then shape into a rough
Roll out on a floured surface to a rectangle about 38x13cm/ 15x5inches. Fold the bottom third up to cover the centre third
and the top third down over it. Seal the
edges by pressing with the rolling-pin.
Turn the dough anti-clockwise so a folded edge is on the left. Repeat Step 2 three more times, chilling for 15 minutes
between rollings if the pastry seems very soft.
Cover and chill for 15 minutes, then roll out, trim the edges and use as required.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.