Pâté Pastry (Pâte à Pâté)

Pâté Pastry (Pâte à Pâté)

Yield: 1 lb 12 oz (900 g)

Ingredients:
- 1 lb (500 g) Flour
- 4 oz (125 g) Butter
- 31�"2 oz (100 g) Lard
- 1 Eggs
- 3 fl oz (100 mL) Water, cold
- 11�"4 tsp (7 mL) Salt

Directions:
1. First, position the flour in a significant blending bowl. Include the butter and lard. Rub them inside until no lumps of weight continue being.
2. Next, overcome the eggs with the water and salt until the salt is dissolved.
3. Then, include the liquid to the flour mix. Combination carefully until it is comprehensively absorbed.
4. Then, acquire the dough into a ball. on a perform seem, knead the dough for a number of minutes till it is tender.
5. Finally, house the dough in a pan and address with plastic motion picture. Refrigerate till demanded, or at minimum 4 hours.