| 1 |
Mix flour and salt, add fat cut into small pieces. |
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2 |
Stir in with a knife (do not rub in). Mix to a stiff dough with water. |
|
3 |
Roll out on a floured surface to a narrow strip. |
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4 |
Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Do this three times in all. |
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5 |
Cover pastry and leave to rest (about 15 minutes) then roll into desired shape. |
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6 |
In hot weather allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use. |
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N.B. Always take care to roll away from you and do not break the air bubbles that will rise. |
