Rough Puff Pastry from The Times Cookery Book by Katie Stewart
Sieve flour and salt into a mixing basin. Blend together the butter or margarine and vegetable fat, then form in lumps about the size of walnuts. If the fat is very soft, cool for a while until it ...
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Offset spatula
- Table knife
Ingredients
- 8 oz (225 g) plain flour
- ½ level teaspoon salt
- 3 oz (75 g) butter or margarine
- ¼ pint (1½ dl) cold water to mix
- 3 oz (75 g) vegetable fat
- 1 teaspoon lemon juice
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