| How To Cook: |
|
|
1. In a deep bowl, combine the flour and salt. Warm the lard, milk and water in a saucepan over moderate heat, and stir until the lard melts.
|
2. Beat the mixture, a few tablespoons at a time, into the flour, and continue to beat until the dough can be gathered into a compact ball.
|
3. On a lightly floured surface, knead the dough for 2 or 3 minutes by pressing it down, pushing it forward, and folding it back on itself until it is smooth and elastic.
|
4. Again gather it into a ball. Place it in a bowl and drape a dampened kitchen towel over it. Let the dough rest for 30 minutes before using.
|
|
NOTE:
|
|
This pastry is traditionally used for veal-and-ham pie and pork pie.
|
| |
|
