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Rough Puff Pastry Recipe     CD  CBF    40mins


Makes approx. 400g/14oz   Cold  Pastry  Pastries Baked Faye  Dessert  Pudding   Eggless



225g/8oz Plain Flour

1/2 teasp Salt

75g/3oz Butter, cut into small cubes

75g/3oz Lard, cut into small cubes

1 teasp Lemon Juice

Cold water to mix




1. Sift the flour and salt into a bowl and stir the butter and lard carefully into the flour without squashing the cubes. Add the lemon juice and enough water to mix to a fairly soft dough, then shape into a rough square.


2. 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.


3. 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.


4. Cover and chill for 15 minutes, then roll out, trim the edges and use as required.




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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - 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.

Rub in -  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.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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