Puff Pastry from The Times Cookery Book by Katie Stewart
Sieve the flour and salt into a mixing basin. Beat down the vegetable fat on a small plate, then add to the flour mixture and rub in. Make a well in the centre and add the liquid all at once. Using...
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Plate
- Fork
- Zip-top bag
Ingredients
- scant ¼ pint (1½ dl) cold water
- 7 oz (200 g) butter
- ½ level teaspoon salt
- 1 oz (25 g) vegetable fat
- 8 oz (225 g) plain flour
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