Ingredients make about 225gr

225gr plain flour

2.5ml plain salt

100 margerine or half butter

half lard

flour for rolling out

Method

Sift thhe flour and salt into a bowl , then rub on the margerine until the mixture resemblesfine breadcrumbs

add enough cold water to make a stiff dough press the dough together with your fingertips . if time permits wrap a greese proof paper and rest in the fridge for 30 minutes to use roll out on a lightly flavoured surface

whole meal variation

although wholemeal flour can be used on its own this does not create a rather chewy pasty . using 100gr each of plain flour gives a very satisfactory results

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