Puff Paste

• 2 c. sifted flour
• 1/2 tsp. salt
• 2 tsp. butter
• 6 Tbsp. lard
• 1/2 tsp. vinegar
• 6 Tbsp. ice water

1. Sift flour and salt together into a bowl.
2. Cut the cold butter and lard into 1/2-inch slices.
3. Turn 1/2 of this into flour and cut in with a pastry blender.
4. Add water and vinegar; blend lightly to make a stiff dough.
5. Roll out in an oblong; dot it down the center with bits of butter and lard, then fold the left third over center.
6. Dot this with bits of butter and lard as before, then fold right third over center.
7. Turn so you have folded edges at top and bottom and roll again.
8. Repeat until dough has been rolled 3 times, turning each time.
9. Let rest in cool place for about 30 minutes, then treat as you would any pastry.
10. This rich and flaky pastry makes a fine topping for deep dish cobblers, meat pies or creamed main dishes.

flour, salt, butter, lard, vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889289 (may not work)