Flaky Pastry

225 g/8 oz plain wholemeal flour
1 teaspoon salt
2 teaspoons baking powder
75 g/3 oz polyunsaturated margarine
75 g/3 oz vegetable fat
teaspoon lemon juice
7-8 tablespoons cold water

Sift the flour, salt and baking powder into a bowl. Work the fats together in another bowl and divide

into 4. Rub One quarter of the softened fat into the flour and mix to a soft elastic dough with the water and lemon juice.

Roll out the dough to an oblong on a floured board and flake the second quarter of fat over the top two-thirds. Fold the bottom third up and the top third down and give the pastry half a turn, so that the folds are now at the sides. Seal the edges of the pastry by pressing with the rolling pin. Reroll as before, and continue until all the fat is used up. Wrap the pastry loosely in greaseproof paper and leave to rest in the refrigerator for at least 30 minutes before using.

Sprinkle a board or table with very little flour, roll out the pastry until 3 mm/Y8 inch thick, use as required and bake in a very, hot oven (240 °C/ 450 °F, Gas Mark 9).

MAKES 225g/8 oz quantity