Rough Puff Pastry Recipe
You will need:
8 oz. flour pinch salt
6 oz. butter – or equal quantities of margarine and lard
1 Sieve flour and salt into a bowl.
2 Cut the fat into small cubes, add to the flour. Do not rub in.
3 Add lemon juice and sufficient cold water to mix to a fairly stiff dough.
4 Roll out into an oblong, taking care not to stretch the pastry at the edges.
5 Fold the pastry into three. Bring the bottom end two thirds across, and bring the top piece down to the folded edge.
6 Seal the edges by pressing lightly with a rolling pin.
7 Half turn the pastry to the left and roll it out into an oblong.
8 Repeat this process (Nos. 5 and 6) twice.
9 Fold the pastry in three once more, wrap it in greaseproof paper or foil and leave it in a fridge or cold place for an hour before rolling out for use.
This pastry is very similar to puff pastry but is easier and quicker to make. It can be used in any recipe which requires puff or flaky pastry.
To make a flan case
1 Make pastry (86 and above).
2 Roll out pastry into a circle about 2 inches larger than the flan ring.
3 Place flan ring on a baking sheet. Place the round of pastry over the ring and press into shape, taking care that the pastry fits well against the inside edge but that it is not stretched.
4 Trim off surplus pastry by passing the rolling pin over the edge of the tin. Place a piece of lightly greased greaseproof, greased side down,
In the flan and fill with uncooked rice, haricot beans or macaroni.
5 Bake in a moderately hot oven (375°F – Gas Mark 5) for 15 minutes or until the pastry is firm. Pastry baked in this way is described as baked blind. This is done to ensure a good shape. The rice, etc., can be stored in a jar and used indefinitely for this purpose.
6 Remove filling and paper from flan. Return flan to oven for a further 5 minutes to allow base to cook through.
7 Remove flan ring and leave flan case on a wire tray until cold. Cold cooked pastry may be stored in an air-tight tin and used as required.
8 If a flan ring is not available a sandwich tin may be used but, before the pastry is fitted, strips of strong paper should be placed across the inside of the tin to protrude at the edges. This will enable the flan case to be removed easily from the tin after cooking.