The best pastry ever using lard from free range pigs

The Best Pastry Ever

This is hands down the best pastry I have ever tried. I probably made more sausage rolls and pies in the last year than I have made in 20 years because it works so well.

You can double the recipe and freeze it if you like.

I use this pastry for my meat pies which have gravy in them and I don’t get soggy bottoms! It is also perfect for sausage rolls.

Ingredients 

• 1 level cup all purpose flour 

• 1/2 tsp salt

• 3oz frozen butter (I use salted butter but you can use unsalted)

• 2 tablespoons Berkshire pork Lard

• ¼ cup iced water

Directions

food processor

1. Put the flour and salt in your food processor.

2. Add the lard and frozen butter - I find the butter easily breaks or you can grate it if you prefer, though I don’t find it necessary.

3. Pulse fat into the dry ingredients.

4. With the motor running pour in ice cold water until the ingredients start to come together. Stop the machine as soon as the dough starts to clump together. Don’t overmix .

5. Take the pastry out of processor and form into ball .

6. Put it in the fridge for at least 2 hours before you use it.

   to make the old fashioned way - By hand

   1. Put all dry ingredients into a bowl

   2. Cut butter into chunks and add to dry ingredients with lard

   3. Add most of the water and bring the dough together - you may need to add the rest of the water

   4. Wrap the pastry in parchment and put it into the fridge for at least 2 hours to chill.