- 225 g. plain flour
- pinch of salt
- 50g. butter chilled
- 50 g. white vegetable fat, chilled and diced
flour and salt together in a bowl. Add the butter to the flour. Using your
fingertips, rub the fat slightly into the flour until the mixture resembles
fine bread crumbs.
2. Add 45-60 ml chilled
water sprinkling it evenly over the surface.
3. Stir in with a
round bladed knife until the mixture begins to stick together in large
lumps. With one hand collect the dough mixture together to form a ball.
4. Knead lightly for a
few seconds to give a firm smooth dough. Do not over handle the dough. Wrap
in cling film or greaseproof paper and chill in the refrigerator for about
5. To roll out the pastry sprinkle a very little flour on
a work surface and the rolling pin and roll out the dough evenly in one
direction only, turning it occasionally.