Extra Short Pastry Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Ingredients
| Flour | 1 1/2 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), chilled | |
| 1/4 cup lard or vegetable shortening, chilled | ||
| Lemon juice | 2 Teaspoon | |
| Ice water | 3 Tablespoon | |
Directions
Mix flour and salt in a shallow bowl and, using a pastry blender, cut in butter and lard until the texture of very coarse meal.
Sprinkle lemon juice evenly over surface, then water, 1 tablespoon at a time, mixing lightly with a fork after each addition.
Pastry should just hold together.
Shape into a "brick" on a lightly floured pastry cloth and flatten until about 1" thick; even up rough edges.
Place pastry so short side faces you and, using a lightly floured, stockinette-covered rolling pin, roll with short firm strokes to a rectangle 5"x15".
Fold near 1/3 of pastry in toward center, then far 1/3.
Press edges lightly with rolling pin to seal.
Give pastry a 1/4 turn and roll again into a rectangle; fold and seal as before.
Wrap and chill 1/2 hour.
Roll, fold, and seal 2 more times, flouring board as little as possible, then wrap and chill 1/2 hour.
Sprinkle lemon juice evenly over surface, then water, 1 tablespoon at a time, mixing lightly with a fork after each addition.
Pastry should just hold together.
Shape into a "brick" on a lightly floured pastry cloth and flatten until about 1" thick; even up rough edges.
Place pastry so short side faces you and, using a lightly floured, stockinette-covered rolling pin, roll with short firm strokes to a rectangle 5"x15".
Fold near 1/3 of pastry in toward center, then far 1/3.
Press edges lightly with rolling pin to seal.
Give pastry a 1/4 turn and roll again into a rectangle; fold and seal as before.
Wrap and chill 1/2 hour.
Roll, fold, and seal 2 more times, flouring board as little as possible, then wrap and chill 1/2 hour.
Chef
