lacking colour… but really really easy to make.
  • 150g lard (yes, PIGGY fat…)
  • 500g pastry flour
  • 3/4 teaspoon of salt
  • 1 egg
  • 1 tablespoon of vinegar
  • cold water
Mix salt with flour then cut fat into flour.  BTW, No need to chill piggy fat, just use it in room temperature.   In a measurement cup, add egg, vinegar and enough cold water up to 1 cup measurement.  Beat lightly and pour in only 1/3 of egg mixture to flour and stir to mix.  If flour is still too dry, add egg mixture one tablespoonful at a time until you can form a ball with the dough.   I separate this into two dough.  You don’t have to chill the dough before rolling, but I think it does not hurt so I chill my for ~10 mins while I was cleaning work the work area for rolling.


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