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ROUGH PUFF
Sift the flour and salt into a bowl. Cut the fat into small pieces and stir lightly into the flour. Add the lemon juice and cold water to make a firm dough. Turn on to a lightly floured board. Roll out into an oblong and fold the bottom end one-third up and the top end one-third down. Press the edges lightly with a rolling pin. Half turn the pastry to the left and repeat the rolling and folding process twice more. Roll out again and fold. Leave to cool in the refrigerator. Roll out and use as required
SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS
SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS