This is a traditional lard shortcrust pastry dough, useful for making such things as Cornish Pasties, savory gallets, and really just about any savory pastry use.
You can mix things up, substituting whole wheat or spelt flour for a portion of the all-purpose flour (up to half), though that may require a bit of extra water. You can also make it ahead and refrigerate for a few days, or freeze for a few months, before making your masterpiece. It needs to refrigerate for at least a few hours before using anyway…
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| Prep Time | 20 minutes |
| Passive Time | 1 day |
| Servings |
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Ingredients
- 1.5 sticks Unsalted Butter cold
- 175 g Lard cold
- 700 g Unbleached All-Purpose Flour
- 6 g Salt
- 270 g Ice Water
Ingredients
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Instructions
Prepare the Fats
- Cut the butter and lard into 1/2 inch cubes. Cover and place in the freezer for 20 minutes.
Make the Dough
- Combine the flour and salt, and dump in a pile on the counter (or a slab of marble if you have one...). Spread the cubes of butter and lard over the top.
- Use a rolling pin to roll the fats into the flour, using a bench knife or spatula to gather the pile back together and scrape any bits that stick to the rolling pin off. Repeat until the mixture has a crumbly texture with shards of butter the size of a pencil eraser still visible.
- Gather the pile back together, and make a well in the center. Pour in the water, then use the bench knife or spatula to continually fold the flour over the water. Try to touch the mixture with your hands as little as possible to keep it as cold as possible. Work gently just until the dough starts to come together - don't overwork it!
- Pat the dough into a rough rectangle about an inch thick. Fold it like a letter: The top third to the middle, then the bottom third over the top. Gather the crumbly bits with the bench knife and drop on top.
- Roll the folded rectangle out to an inch thick again, turn 90 degrees, and fold again. Gather the crumblies and put back on top. Repeat this step a few times to create rough layers that will become flakiness in the finished pastry. It will become more pliable with each folding, but don't overdo it or it will become tough.
- Fold it one more time, and shape into a brick. Wrap tightly, and place in the refrigerator for at least three hours, but ideally at least overnight. It will keep a few days in the refrigerator or can be frozen for a few months.
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