1 Remove a pack of butter from the fridge, weigh out 4oz/110g, wrap in a piece of foil and return to the freezer or freezing compartment of the fridge for 30-45 minutes. 2 When ready to make the pastry, sift the flour and salt into a large, roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, to keep it cool. 3 With the coarse side of a grater put in the bowl over the flour, grate the butter, dipping the edge into the flour several times to make it easier to grate. 4 Youll end up with a large pile of grated butter in the middle of the flour. Dont use your hands yet, keep trying to coat the fat pieces in flour. 5 Sprinkle 2 tbsp cold water all over, use the palette knife to bring it all together and finish off using your hands. Add more moisture if necessary - the dough should come together, leaving the bowl fairly clean, with no bits of loose butter or flour anywhere. 6 Put into a polythene bag and chill for 30 minutes before using. Remember, this, like other pastries freezes extremely well, in which case you will need to defrost it thoroughly and let it come back to room temperature before rolling it out on a lightly floured surface. Per serving: 813 Calories (kcal); 92g Total Fat; (99% calories from fat); 1g Protein; trace Carbohydrate; 248mg Cholesterol; 1070mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 1|
|Calories from Fat: 1671 (74%)|
|Amt Per Serving||% DV|
|Total Fat 185.6g||248 %|
|Saturated Fat 116.8g||584 %|
|Monounsaturated Fat 47.8g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 487.6mg||150 %|
|Sodium 1309.9mg||45 %|
|Potassium 241.5mg||6 %|
|Total Carbohydrate 130.2g||38 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 125.5g|
|Protein 19.5g||28 %|
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Calories per serving: 2246
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