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ZL1ABS > RECIPE 12.07.09 09:08l 36 Lines 1119 Bytes #999 (0) @ WW
BID : 553134ZL1ABS
Read: GUEST
Subj: Flaky Pastry
Path: DB0FHN<DB0MRW<DB0ERF<DB0FBB<DB0IUZ<DB0OVN<DB0PRA<DB0UHC<DB0RES<ON0BEL<
ZL2BAU<ZL1AB
Sent: 090712/0651Z @:ZL1AB.#06.NZL.OC #:31290 [AUCKLAND] FBB7.00i $:553134ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
Flaky Pastry
Typed by ZL1ABS
Ingredients
8 ounces (225 grams) Flour
1/4 teaspoon Salt
6 ounces (170 grams) Butter or Lard or Margarine
1 teaspoon Lemon juice
Sufficient Cold Water to mix to very stiff dough
Instructions
Sift flour and salt. Chop in the fat with two knives. Add the water and
lemon juice gradually, mixing to stiff dough. Roll out about ¼ inch (3mm)
thick, keeping ends square and sides even. Fold the pastry by bringing the
side edges to the middle, then the top and bottom edges to the middle;
fold in half and press the edges together. When rolling out the next time,
give the pastry a half turn. Roll out and repeat folding process. Allow
pastry to stand (covered) in a cold place for at least an hour before
using. Bake at 450 degrees Fahrenheit (230 degrees Celsius).
To use with pies.
73 de Michael ZL1ABS@ZL1AB.#06.NZL.OC
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
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