Flaky Pastry

[Pastry, Pasta and Batters]

225g/8oz plain flour

a pinch of salt

85g/3oz butter

120-150ml/4-5fl oz cold water

85g/3oz lard

1. Sift flour with a pinch of salt into a bowl. Rub in half the butter. Add enough water to mix with a knife to a doughy consistency. Turn on to a floured surface and knead until just smooth. Chill for 10 minutes.

2. Roll out into a rectangle about 30 x 10 cm/12 x 4in. Cut half the lard into tiny pieces and dot them all over the top two thirds of the pastry, leaving a 1cm/½in margin.

3. Fold the pastry in 3, folding first the unlarded third up, then the lard top third down and pressing the edges to seal them. Give a 90 degree anti-clockwise turn so that the folded closed edge is to your left. Chill for 10 minutes.

4. Repeat the rolling and folding process (without adding any fat) once more so that the folded closed edge is on your left.

5. Roll out again, dot with remaining butter as before and fold and seal as before.

6. Roll out again and dot with the remaining lard, fold, seal and roll once more.

7. Wrap the pastry and chill for 10-15 minutes.

8. Roll and fold once again (without adding any fat) and use as required. If the pastry is still streaky, roll and fold once again.