Ingredients
500 grams plain flour
200 grams margarine
pinch of salt
Cold water to bind
Method
Mix flour and salt together. Cut up margarine into little chucks and work their way into the flour, until mixture resembles breadcrumbs. Alternatively you can do this in a food processor.
Add cold water slowly to bind pastry. Pastry should be soft but not sticky. Roll up into a ball shape, put in a plastic bag and let it rest in the refrigerator for about 2 hours. Dough can be frozen for a later use, however it needs to come out of the freezer at least 12 hours before using. Do not defrost in microwave.
500 grams plain flour
200 grams margarine
pinch of salt
Cold water to bind
Method
Mix flour and salt together. Cut up margarine into little chucks and work their way into the flour, until mixture resembles breadcrumbs. Alternatively you can do this in a food processor.
Add cold water slowly to bind pastry. Pastry should be soft but not sticky. Roll up into a ball shape, put in a plastic bag and let it rest in the refrigerator for about 2 hours. Dough can be frozen for a later use, however it needs to come out of the freezer at least 12 hours before using. Do not defrost in microwave.
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