Rough Puff Pastry


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


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


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