Flaky Pastry

Location: Wolverhampton
Era: 1940 onwards


  • 8oz plain flour
  • Pinch of salt
  • 6oz Stork margarine
  • 6 tbsp water

Preheat your oven to HOT.

Sieve the flour and salt into a mixing bowl.

Divide the margarine into four and rub one lot into the flour mixture (keep the rest somewhere cool).

Add in the water and mix to a fairly soft dough.

Knead for about 5 minutes, then cover and rest for 15 minutes.

Roll out the dough and dab the second lot of margarine across the top, then fold the dough over. Dab the third lot of margarine over the new top of the dough and fold it over again.

Cover and rest the dough in a cool place for 20 minutes.

Roll the dough out, add the final layer of margarine and fold over again.

Roll it out and rest the pastry again.

Finally roll the pastry out once more.

It is now ready to use.

Vivien Small