fter trying all recipes for SC Pastry this one I found to be the best ever, i modified the usual recipe and decided to go with a mix of the flour and ALL lard for a real light pastry


Amount Ingredient
8oz Plain flour
8oz SR Flour
*oz Lard
Pinch Salt
To mix Iced Water


Combine the flours salt and lard in a food processor to resemble bread crumbs, add a little water a drop at a time to make a soft dough, dont overwork the dough as it will make it tough
Bake in moderate oven 180degs approx 20mins or until golden brown


Gerle Says... 16 Jul 2012 , 2:18pm

Is it supposed to be 8 ounces of lard? And are you using actual lard, or shortening?

RoseBonbon Says... 18 Jul 2012 , 12:20am

is this daugh like puff pastry?

loves2bake Says... 18 Jul 2012 , 11:03am

I'm curious too.. How much shortening is called for? Thanks in advance.

KatyRavensong Says... 20 Jul 2012 , 2:42pm

What is 180 degrees in Fahrenheit?

KatyRavensong Says... 20 Jul 2012 , 2:43pm

Never mind. I found it. 180 Celsius is approximately 350 Fahrenheit.

grama_j Says... 22 Jul 2012 , 7:27am

I'm sorry, but I do't know what SR FLOUR is.........

Chris6703 Says... 22 Jul 2012 , 8:07pm

self-rising flour??

Gerle Says... 30 Jul 2012 , 8:44pm

I PM'd the original poster over a week ago to see if she could tell us about the lard/shortening, but she hasn't responded. I guess we'll have to assume she means 8 ounces of lard/shortening. Haven't had time to try the recipe yet, but hope to soon,so will see how it works.

Login To Leave A Comment