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FLAKY PASTRY
Sift the flour and salt into a bowl. Cream the fat and rub a quarter of it into the flour. Mix to a stiff dough with lemon juice and water. Roll pastry into an oblong and flake a quarter of the fat over two-thirds of the pastry. Fold the pastry in three, first bringing the bottom third up, then the top third down to cover. Lightly press the edges down. Turn the pastry to the left and repeat the flaking process until the fat is used. Leave the pastry in a cool place until it is required.
Always roll pastry lightly and use as little flour as possible on the board and rolling pin.
SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS
SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS