- 8 oz flour
- 1 teaspoon salt (level)
- 4 oz fat (lard or cooking fat or mixture of half lard and half butter or margarine)
Sift the flour and salt into a basin. Cut the fat into small pieces and rub in the flour with the fingertips until the mixture looks like breadcrumbs.
Add enough water to make a stiff dough, using a knife for mixing.
Turn out on to a lightly floured board and roll out the pastry with light, quick rolls.
If possible, leave in a cool place for a while besfore using.
Bake in a hot oven, and then reduce the heat to moderate when the pastry begins to brown.