Plain Paste with Lard
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the dough
In a bowl, combine the flour and salt.
Cut in the lard until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing until the dough comes together.
Chill and shape
Divide the dough in half, shape into discs, and refrigerate for 30 minutes before rolling out.
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
- Flour
- Forms the gluten network that gives the dough its structure.
- Lard
- Coats flour particles and stays solid, creating tender, flaky layers when baked.
- Ice water
- Hydrates the flour so the dough binds while staying cold, which helps keep the fat solid.
The step that matters
Gradually add the ice water. Adding water a little at a time lets you stop once the dough just holds together. Too much water or overmixing develops gluten and makes the pastry tough, while cold water keeps the lard from melting into the flour.
“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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