Method
Start by sifting the flour and pinch of salt right into a large bowl, holding the sieve up to possible, so they get an excellent airing before beginning.
Now add some lard and butter, reduce smallish protuberances, then have a knife and start to chop body fat in to the flour.
Continue carrying this out until it appears fairly evenly blended, then start to rub body fat in to the flour making use of your fingertips only and being as light as you possibly can.
While you lightly rub body fat in to the flour, lift up high and allow it to fall into the bowl, which again implies that constantly air has been incorporated, but do that just lengthy enough to help make the mixture crumbly having a couple of odd protuberances every now and then.
Now sprinkle 1 tablespoon water in, then, having a knife, start getting the dough together, while using knife to really make it cling. Then discard the knife and, finally, take it along with your fingertips.
When enough liquid is added, the pastry should leave the bowl fairly clean. If the has not happened, then making use of your fingertips, give a place more water.
Now put the pastry inside a polythene bag and then leave it within the refrigerator for half an hour to relax.
How you can roll pastry
Moving to some round
Prior to the pastry is rested pat it right into a round shape. Then put the rested dough on the gently floured surface and employ a moving pin that's absolutely straight.
Gently dust the pin with flour and rest it around the center from the dough. Put the flat of the hands gently on every finish from the pin and start to roll the dough forward and backward (don’t be enticed to roll back and forth), lightly and evenly, re-dusting the pin and also the surface very gently with flour if you want to steer clear of the pastry sticking.
Provide the pastry quarter-turns because it expands and, provided you will always roll forward and backward and never side-to-side, it'll unveil right into a round shape which will keep its shape and never shrink because it cooks.
Moving oblongs or squares
As above, before resting pat the dough in to the shape that you would like.
Then after its rested just knock the edges lightly using the moving pin to help keep it within the shape you would like, give quarter turns – for a round - after which square up while using moving pin to knock the perimeters fit.
