Fine Puff Paste

Preparation:

• Mix sifted flour with two teaspoons of baking powder and a teaspoon of salt; then sift again.
• Take the lard and rub into the flour until a very fine smooth paste.
• Then put in just enough ice-water, about half a cup, containing a beaten white of egg, to mix a very stiff dough.
• Boll it out into a thin sheet, spread with one-fourth of the butter, sprinkle over with a little flour, then roll up closely in a long roll, like a scroll, double the ends towards the centre, flatten and re-roll, then spread again with another quarter of the butter. Repeat this operation until the butter is used up.
• Put prepared paste in plastic container, cover it and refrigerate.
• Keep it refrigerated at least one hour or more before making out the crust.