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Method:
Mix together the flour and salt in a
bowl. Blend together the lard and butter or margarine, then shape into
a block and cut into quarters. Rub one quarter of the fat into the
flour until the mixture resembles breadcrumbs. Add the lemon juice and
enough of the water to mix to a soft dough with a round-bladed knife.
Cover with clingfilm (plastic wrap) and chill for 20 minutes.
Roll out the pastry on a lightly floured surface to about 5 mm or 1/4
in thick. Chop the next quarter of fat and dot all over two-thirds of
the pastry, leaving a gap round the edge. Fold the unbuttered third of
the pastry over the fat, then fold the buttered third down over that.
Press round all the joins with your fingers to seal. Cover with
clingfilm and chill for 20 minutes.
Place the dough on the surface with the join on the right. Roll out as
before, then dot with the third quarter of the fat. Fold, seal and
chill as before.
Place the dough on the surface with the join on the left. Roll out as
before, then dot with the final quarter of the fat. Fold, seal and
chill as before.
Roll out the pastry to 5 mm or 1/4 in thick, then fold again. Cover
with clingfilm and chill for 20 minutes before use.
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