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.
Original Recipe
Ingredients:
Directions:
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).
- 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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