Lard Pastry
Ingredients
Directions
Prepare
Mix baking powder and salt with flour in a bowl.
Add lard to the center and stir briskly with a knife.
Gradually pour in cold water until the mixture is thoroughly combined.
Roll
Roll out the pastry, handling it as little as possible.
Prepare in about 15 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lard
- Cut into the flour to create fat pockets that keep the pastry tender and flaky.
- All-purpose flour
- Provides the main structure that the fat and water bind into dough.
- Baking powder
- Releases gas as it reacts, helping the pastry rise and lighten.
The step that matters
Roll out the pastry, handling it as little as possible.. Overworking the dough develops gluten, which makes the pastry tough instead of tender and flaky. Light handling keeps the fat in distinct pieces.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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