Originally Posted by susie9
Well my rough puff pastry Ive always used from England is always flaky and quick whipped it up today for cornish pasties
8ounces SR flour
5ounces lard
4ounces cold water
pinch salt
cut in lard and mix in water you may use all maybe not you can cut 6 rounds out I sometimes get 8 or pastry for 12 tarts a good pie and left overs but you never have scraps
cook in a hot oven 400 or 450
Will have to try this the next time I make some tarts. Love flaky pastry. For those of you who don't have self-rising flour on hand, you can substitute it with 7/8 cup of all-purpose flour plus 1-1/2 tsp. baking powder and a pinch of salt. If you don't have lard on hand, you can subsitute it with butter or veg. oil. The amount of the veg. oil would be 1/8 less than the butter substitution. In other words, lard and butter would be equal amount exchanges per cup but the oil would only be 7/8 cup.
How long do you normally bake the pies? 8-10 min? or longer? Also, what are mice pies? We don't have that in this country. Thank you Susie9 for posting your recipe!!