| | | |
| o |
Sift the flour and salt into a wide bowl. Cut up the firm fats and rub them into the flour, using the tips of the fingers, until the mixture resembles fine breadcrumbs. Lift, mixture well out of the and let it trickle back through the fingers to keep the pastry cool and light. |
| o |
Add the water, sprinkling it evenly over the surface (uneven addition of the water may cause blistering when the pastry is cooked). Mix the cough lightly with a round bladed knife until' it forms large lumps. |
| o |
Gather the dough together with the fingers until it leaves the sides of the bowl clean. Form it into one piece and knead it lightly on a floured surface until firm and free from cracks. Chill for 30 minutes before use. Roll the pastry out as required, using short, light strokes and to )tAte the pastry regularly to keep it an even shape. |
0.0
