| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1 |
|
Egg |
| 1 |
tb |
Lemon juice |
| 6 |
tb |
Iced water |
| 250 |
g |
Butter; (9oz) |
| 250 |
g |
White vegetable shortening; (9oz) |
| 670 |
g |
Plain flour; (11/2lb) |
| 1 |
tb |
Icing sugar |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Use a whole 250g packet of butter and a whole 250g packet of white cooking
fat. Divide the pastry dough into three, and freeze two pieces for later
use. Freezing the pastry before it's cooked does it no harm, just allow it
to defrost slowly.
Beat together the egg yolks, egg, lemon juice and water and chill in the
refrigerator - this will thicken the liquid slightly.
Cut the fats into small dice. Sieve flour and icing sugar together into a
large mixing bowl.
Rub the fats into the flour mixture to make a fine crumb - use only your
fingertips. Add all the liquid at once. Stir until the mixture starts to
bind, then finish with your hand.
Knead gently on a lightly floured surface. Cover the pastry in plastic wrap
and leave to rest for about an hour in the fridge. Roll out as required.
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