Sunday 7 April 2013

Posted by Judie on Sunday 7 April 2013
I tried this pastry with classic cooking margarine and also with the spreadable one. I found the spreadable one to make a much softer and elastic dough which is much easier to roll out.  

  • 450g plain flour 
  • 230g margarine
  • 2 eggs
  • 1 tsp salt

Cream the butter with the eggs and salt. Add the flour and knead well. If necessary add water to hold dough together. Allow the dough to rest for a good while (about an hour). 

Original Recipe
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