2 cups (500 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 lb (1 stick, 113 g) unsalted butter, cut into 1/4 inch (5 mm) bits,
thoroughly chilled
1/4 cup (60 ml) lard, cut into 1/4 inch (5 mm) bits, thoroughly chilled
4 to 6 Tbs (60 to 90 ml) ice water
Instructions:
Sift the flour and the salt together into a large mixing bowl. Add the
butter and the lard and, working quickly, use your fingertips to rub the
flour and fat together until the mixture looks like flakes of coarse meal.
Pour 4 Tbs (60 ml) of ice water over the mixture all at once and gather the
dough into a ball. If the dough crumbles add more ice water until it will
form a ball. Dust the dough lightly with flour, wrap in plastic wrap, and
refrigerated for 30 minutes.
Place the dough on a lightly floured surface and press into a rectangle
about 1 inch (2.5 cm) thick. Dust a little flour over it and under it and
roll it out into a rectangle about 21 inches long and 6 inches wide (approx
50 x 15 cm). (Note: These dimensions are only approximations. Once you do
it you'll get the idea) Fold the strip into thirds, forming a packet about
7 x 6 inches (18 x 15 cm). Roll the pastry out again to the 21 x 6 size,
and fold the ends over the middle again. Repeat this process two more
times. Wrap the pastry tightly in plastic wrap and refrigerate for at least
1 hour. The pastry may be kept in the refrigerator for 3 to 4 days before
being used, and may be frozen for several weeks.
