Rough Puff or Flaky Pastry
20
U.295, Special Collections, UCC Library.
plain
2022-03-11T07:08:12-08:00
Ingredients
½ lbs flour
4 to 6 oz of shortening
1 pinch of salt (unless salt butter is used)
Cold water
Method
Put ¼ of shortening into flour, break it up with a knife and rub it into the tips of the fingers.
Rise to a stiff dough with cold water turn on to a floured board.
Knead lightly until there is a smooth side underneath.
Turn up the smooth side and roll out onto a long-shaped piece about ½" thickness.
Place remainder of shortening in small pieces on ½ this pastry keeping in well from the edges.
Fold the other half over and press the edges together.
Turn the folded edge to the side and roll out again into a long-shaped piece about ½" thick.
Fold in and turn the folded edge to the side and roll out again.
Continue rolling and folding until it has been done four times not counting the first.
Rolling when only ¼ of shortening was in the pastry.
The fifth time roll to the size and shape required.
U.295, Special Collections, UCC Library.
