ROUGH PUFF PASTRY

Makes around 225g (8oz) pastry 225g (8oz) self-raising flour 1tsp salt

75g (2¾oz) hard margarine 75g (2¾oz) lard

7tbsp cold water

Sift the flour into a bowl with the salt. Cut the margarine and lard into pieces and mix into the flour, making sure each piece of fat is coated with flour. Add the water and mix together with a palette knife to a firm dough.

Flour a pastry board and rolling pin and roll out the pastry into an oblong piece. Fold into three, and give the pastry a half turn, so that the folded edges are on the right and left.

Repeat the rolling and turning until the pastry has been rolled five times. If possible leave for 15 minutes in a cool place between the rollings and before using.