RecipeMuncher

There is nothing as satisfying as rolling out my own pastry rather than using thawed frozen pastry. It took me quite a while to get that perfect consistency after countless trials on using the right ingredients. Tried variations using butter, margarine and lard. Butter gave me the best results flavourwise. Margarine resulted in a flaky texture and lard resulted in a much flakier texture. I also realized never to add the exact amount of liquid mentioned in a recipe while making pastry. It ca (...)