POTATO PASTRY
Potato Pastry makes a change for savoury tarts and turnovers. You will Need: Boz flour 1 teaspoon salt 2 teaspoons baking powder 4oz butter, lard or dripping ilb cooked sieved potatoes
Method: Sift flour, salt and baking powder and rub in butter or fat. Add dry sieved potatoes and rub in well. Knead lightly to a soft dough without water, but if water is necessary use the least possible amount of ice cold water. Turn on to a lightly floured board and roll out very lightly, handling as little as possible. Bake at 400-425.
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Bibliographic details
Press, Volume CX, Issue 32306, 26 May 1970, Page 4
Word Count
96POTATO PASTRY Press, Volume CX, Issue 32306, 26 May 1970, Page 4
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