Puff pastry for pies or cakes
Pasta sfoglia per torte salate o dolci
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300 g wheat flour-1 pinch salt- 150 gr margarine-1 dl water (enough for a mold of about 25 cm in diameter)
Put the flour and salt in a bowl. Cut the chilled margarine into small pieces. Pour the water into a saucepan, add the margarine and slowly bring the mixture to a boil. Pour liquid on immediatamenteil flour and stir thoroughly with a wooden spoon. As soon as the mixture is cool enough to handle, shape it into a ball. If it seems too dry or crumbly, add more boiling water.
N.b. Roll immediately into the pan and have the stuffing already prepared!
Fonte: Sarah Brown, "Il libro della cucina naturale"
(Thanks to Paola per la segnalazione)
- monica -
- Daniela -
