Ingredients
- 500g plain flour
- 2tsps salt
- 2tbsps vinegar
- 3tbsps vegetable oil
- 250ml warm water
- 200 – 250g hard margarine, softened
Instructions
1
In the bowl of your electric mixer, mix the flour with the salt. Add the vinegar and the vegetable oil.
2
Start adding water and knead on low speed for 2min. Switch to medium speed and knead for another 5min. until the dough is smooth & elastic.
3
Shape the dough into a ball & put it in a greased bowl. Cover with plastic wrap & let it rest for 30min.
4
Weigh the dough and cut 9 equal pieces. Shape 9 balls and cover with plastic to avoid skin forming.
5
Flour your work surface. Roll out 3 disks, 15cm/6inches in diameter. Spread margarine on the first and the second disk and cover with the third one.
6
Wrap the “package” with food membrane and refridgerate it for at least 2 hours before using.
7
Repeat the process for the rest of the dough, creating 3 triads. Each triad will make a large pastry sheet. Keep them in the fridge up to 5 days or in the freezer up to 3 months.
Note
- Do not use soft margarine for spreading between the disks. Hard margarine sets well in the fridge and this helps to roll out the sheets easily.
