225g (8oz) plain flour
Pinch salt
150g (5oz) lard and margarine mixed
cold water to mix

(1) Mix flour and salt, add fat cut into small pieces.

(2) Stir in with a knife (do not rub in). Mix to a stiff dough with water.

(3) Roll out on a floured surface to a narrow strip.

(4) Fold in three, give a quater turn so that one of the ends is towards you and roll out again. Do this three times in all.

(5) Cover pastry and leave to rest (about 15 minutes) then roll to desired shape.

(6) In hot weather, allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use.

Always take care to roll away from you and do not break the air bubbles that will rise.