1 lb. plain flour
12 oz. fat (6 oz. butter, 6 oz. lard)
2 teaspoons salt and water
Keep everything as cold as possible and do not handle the pastry more than absolutely necessary. Sift the flour and salt. Cut in the fat, using two knives like scissor blades in the basin. Cut until the fat is in pieces the size of a pea. Use a knife and mix with cold water to a stiff dough. Roll to an oblong about ¼’’ thick and keep the sides and ends as straight as possible.
Fold the pastry by bringing the long sides to the middle, then the top and bottom edges to the middle; fold in half to form a square and press the edge together with a rolling pin. Turn the square pocket of pastry so that the unbroken edge is on your right-hand side. Roll out and use as required. It improves the pastry to put it in a cold place to 'rest' between rollings and again before baking. Rest for 15-20 minutes. Oven temperature 425-450°F. If you can't understand the directions for folding and rolling there is a very good diagram on p. 312 of the Penguin Cookery Book.
Penguin Cookery Book