Pounding the rempah for chicken sambal filling
Jing Ming so pleased with his dough....
Busy folding and sealing the edges...
The outcome...only one word to describe...yummy!!
Rolling out....
While waiting for the pastry to be ready.....
Stewing the apples..
Rough Puff Pastry
Easier to make than flaky or puff pastry but has larger flakes and is not as light. It does, however, give a nice crispy crust. Uses include sweet and savoury pies, patties, turnovers and as an alternative pastry for sausage rolls
Ingredients:
9 oz (253 g) plain flour
Pinch of salt
3 oz (84 g) lard or hard vegetable fat
3 oz (84 g) butter or margarine
1 teaspoon lemon juice
Water
Method:
Sieve the flour and salt into a bowl and add the fat, cut into lumps about the size of a walnut. Stir into the flour.
Add the lemon juice and cold water to mix to a stiff dough.
Turn on to a lightly floured board and roll out into an oblong.
Fold one end up, leaving about one-third of the strip to fold down, seal the edges with the rolling pin and give the pastry a half turn.
Continue thus until the pastry has been rolled and folded four times.
If possible leave for an hour before using.
Roll out and use for sweet and savoury pastries.
9 oz (253 g) plain flour
Pinch of salt
3 oz (84 g) lard or hard vegetable fat
3 oz (84 g) butter or margarine
1 teaspoon lemon juice
Water
Method:
Sieve the flour and salt into a bowl and add the fat, cut into lumps about the size of a walnut. Stir into the flour.
Add the lemon juice and cold water to mix to a stiff dough.
Turn on to a lightly floured board and roll out into an oblong.
Fold one end up, leaving about one-third of the strip to fold down, seal the edges with the rolling pin and give the pastry a half turn.
Continue thus until the pastry has been rolled and folded four times.
If possible leave for an hour before using.
Roll out and use for sweet and savoury pastries.
