224 gm plain flour
84 gm lard
84 gm margarine
1 pch salt
8 tbl cold water (approx)

Procedures :
Method 1 Sieve flour and salt together into a basin 2 Cut fat into small pieces and add to the flour 3 Using cold water; mix flour and fat to a stiff dough 4 Place dough onto a floured board and roll out to form an oblong 5 Fold pastry into three; firstly bring the top third over the centre third and fold the bottom third up over both layers 6 Half turn the pastry and roll out to an oblong 7 Repeat this process three to four times slightly resting the pastry for a few minutes between each rerolling 8 Leave pastry to rest in a cool place for 15-20 minutes before using 9 Roll out as required
Category : Pies_And_Pastries