Ingredients for the Flaky Pastry:
- 100g plain flour
- 38g cold butter
- 38g cold lard
- 4-5 Tablespoons water
Directions for the Flaky Pastry:
- Sift the flour and a pinch of salt into a large mixing bowl, then add half the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Add 4 Tablespoons of water to the mixture and blend lightly together with a palette knife. If the mixture isn’t coming together easily and there are dry bits in the bottom of the bowl then add more water a ½ Tablespoon at a time (there are many factors that affect pastry-making, so only use measurements as a guide).
- Once you can bring the mixture together with your hands into a soft but not sticky dough, then you can roll it out into a long rectangle, about 30cm long, onto a lightly floured board until it is about 5mm thick.
- Mark the rectangle of the dough into thirds, without cutting all the way through.
- Dot the top two thirds with half of the lard, then fold the bottom third up to cover the middle third.
- Fold the top third down to enclose all the fat. You should now have a small rectangle.
- Using your rolling pin, seal the edges by pressing down firmly. Give the pastry a quarter turn clockwise.
- Roll again to form a long rectangle and repeat steps 4 to 6 but this time use the remaining butter.
- Fold and roll again, but this time use the remaining lard.
- Fold and roll for the last time without any fat being added.
- Cover the pastry with cling film and chill for at least 30 minutes in the fridge before using.
* I thought a diagram would be useful so here are my best efforts using Photoshop and Steve’s help! (click to enlarge):