PUFF PASTE
INGREDIENTS
PUFF PASTE
5 cups bread flour
1 egg
1/4 cup shortening
1/4
tablespoon cream of tartar
1 and 1/2 cups water—variable
1/2 teaspoon salt
2 and 1/4 cups of shortening rolled in
RECIPE
Sift flour into bowl. Place the first amount of shortening and salt in
the flour. Rub together as for pie dough: Put the egg in the water and stir them
together. Then add water and egg to the flour and mix into a smooth dough
slightly stiffer than the shortening used. Place the dough on a well-floured
canvas and roll out into oblong shape one-fourth inch thick. Place the
shortening over two-thirds of dough and dust cream of tartar on it. Now fold
over the one-third of the dough that has no shortening on it and lap the other
one-third of the dough on top of this piece. Again roll out the dough to about
one-fourth inch thickness. Place the dough in the refrigerator for one -hour,
then give it two more single rolls; return to refrigerator for forty-five
minutes; then make into any desired form and bake in a moderate oven about 400
degrees.