Quick Puff Paste
Preparation
1
Work lard into flour, first using knife then tips of fingers. Moisten to a dough with cold water, pat, and roll out same as Puff Paste. Dot paste with small pieces of butter, using one-third the quantity. Dredge with flour, fold from ends toward centre, then double, making four layers. Pat, and roll out. Repeat until butter is used. Roll, shape, chill, and bake in a hot oven.
Tools
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About
From the The Boston Cooking-School Cook Book, by Fannie Farmer, published 1918
Yield:
10.0 servings
Added:
Thursday, December 10, 2009 - 1:35am
