Added by Rohroh | Wed 28 Jan 2009 @ 12:03
8oz plain flour
(8 heaped tblsp)
Pinch of salt
6oz Stork margarine (block)
7 tblsp cold water
(some types of flour may require a little more)
N.B. This recipe is taken straight from "The Art of Home Cooking" published by The Stork Margerine Cookery Service and published in 1954. The weights are in imperial and I've copied the recipe as written. My Mum made all her pastry with block Stork.
1 Have ready an ungreased pie-dish, etc., according to recipe used.
2 Turn on the oven, setting it to hot (Regulo Mark 7 : 425degF.), or very hot (Regulo Mark 8 : 445degF.), according to the recipe used.
N.B. the only recipe I could find in the cookbook which used the higher setting was one for Rabbit Pie)
3 Sieve (flour & salt) together into a mixing bowl.
4 Rub 1/2oz. (Stork) into the flour and keep the remainder in a cool place until required.
5 Add (water) to the flour, etc., and mix with the blade of a knife to a smooth, elastic dough. If the dough is still too stiff, or there is still some loose flour, add a little extra water, a teaspoon at a time, and mix until the dough is smooth.
6 Sprinkle the dough with flour and lightly sprinkle the board and rolling-pin. Turn the dough out onto the board and again lightly sprinkle with flur.
7 Knead the dough briskly for at least five minutes until it is smooth and silky.
8 Sprinkle the dough with flour again, cover with a damp cloth, and leave to rest on the board for about 10 minutes.
9 Roll out the dough to an oblong strip approximately 8 by 5 inches.
10 Cut the remaining margarine into 1/2inch squares and place very close together in rows on the top two-thirds of the dough, leaving a margin of about 1/2inch all round.
11 Fold the uncovered third of the pastry upwards over half the margarine-covered portion.
12 Fold the margarine-covered top third of the pastry over downwards on top of the previous fold.
13 FIRST ROLLING With the rolling-pin, lightly press the three open edges of the pastry together to seal.
14 Brush off any surplus flour with a pastry brush.
15 Turn the pastry round on the board so that the [i]sealed right-hand edge[/i] faces you.
16 Now roll out to a strip about 9 by 6 inches, using the rolling-pin lightly. Brush off the surplus flour.
17 SECOND ROLLING Again fold the pastry in three as at stage 12.
18 Seal the edges, as at stage 13.
19 Turn round on the board so that the [i]right-hand edge[/i] faces you.
20 Again roll out to a strip approximately 9 by 6 inches and brush off the surplus flour.
21 Fold in three again and place on a floured plate. Sprinkle with flour, cover with a damp cloth and leave to rest in a cool place (a refrigerator, if you have one) for 20 minutes.
22 After the final resting, roll out again to the thickness required, and use according to the recipe.
23 BAKING [i]Shelf[/i] - Second from the top (except steak pie using uncooked meat, which is baked on the middle shelf).
Found this quite easy as the instructions, like those in Jamie's MOF cookbook, were step-by-step and idiot-proof! Also some B&W pictures of each stage of the rolling.
The pastry turned out beautifully flaky. Me Ma would have been proud!