Pat

Pat

Ingredients:
11/2 cups flour
1/4 cup butter
1/4 cup lard
1/2 teaspoon salt.

Directions:
Cold water
Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of
fingers or case knife. Moisten to dough with cold water; ice−water is not an essential, but is
desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in
butter
as for puff paste, pat, and roll out. Fold so as to make three layers, turn half−way round, pat,
and roll out; repeat. The pastry may be used at once; if not, fold in cheese−cloth, put in
covered
tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a
moderate
oven. This is superior paste.
17
Chopped Paste