Re: Salmon en croûte with tarragon butter and wilted spinach

Flaky pastry      pastry
no chef         Serves 6-8

Preparation time over 2 hours

Cooking time no cooking required
    
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Ingredients
225g/8oz plain flour
pinch of salt
80g/3oz lard
80g/3oz butter

Method
1. Mix the flour with the salt and rub in half of the lard. Add enough cold water to bring the flour to a soft dough.
2. Mix together the rest of the lard and the butter.
3. Roll out the dough to make a rectangle 12.5 x 25cm/5 x 10in.
4. Dot one third of the butter/lard mixture over two-thirds of the rectangle. Fold the third without any fat on it over the middle third of the pastry. Bring the other third on top. Seal the edges with a rolling pin and turn the dough 90 degrees. Chill for 10 minutes.
5. Repeat stage 4 with half of the rest of the fat and then repeat one more time with the remaining fat. Chill for 10 minutes after each folding.
6. Roll and fold one more time without any fat and then chill for 30 minutes.