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Pastry to die for

6 replies [Last post]
Joined: 2009-08-07

This recipe was given to my wife many years ago by a Welsh farmers wife. It really does melt in your mouth.
1 lb Self raising flour
6 ozs Lard
6 ozs Margerine
3 ozs granulated sugar
pinch of salt
1/4-1/2 pint of COLD water.
Rub all the dry ingredients together in a mixing bowl.
Add the cold water a little at a time until the pastry mix can be rolled out for cutting.
Cook @ 170F for about 20-25 mins.

After you have added the water don't handle the pastry more than is absolutely nessessary and keep everything as cold as you can. My wife floats the bowl in a bath of iced water to keep it cool if the kitchen is too warm from the oven.
Once you have made this pastry the family won't want to go back to the old stuff.

Joined: 2009-08-07
Measurement Explanation

Excellent sounding pastry ... is it cut like biscuits?

The items measured in ounces ... is that by weight or by volume?


Joined: 2009-08-07
Measurement Explanation

All the ounces are weight.
Here we would have called it 'Fluid ounces' if by volume. Saves making a mistake. And yes it will cut like biscuits. It will cut into quite small shapes.
My wife makes mincepies(sweet) and puts little holly and robin shapes on.
It also freezes well and doesn't deteriate the taste when thawed out.

Joined: 2009-08-07
Thank you

And I will try this, since for me Harvest Season means mince. Your wife is very clever, my compliments to her artfulness!

Ever since I was a child when I "helped" my granma stretch strudel pastry over the entire large dining room table and make wonderful cheese as well as apple strudels, I love flaky pastry. I'm going to try filo dough layered alternately with apple slices and then mincemeat.

Joined: 2009-08-17
That sounds great. Thanks

That sounds great. Thanks for sharing.

Joined: 2009-08-06
Welsh Pastry

This recipe sounds great.

Has anyone tried it yet?

Joined: 2009-08-08
A Keeper

Thank You this sounds great. I'm trying this for Thanksgiving.

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