Chopped Paste
A dish that gets its character from flour and lard.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 2 cups flour
- 2 tablespoons lard
- ⅔ cup butter
- ½ teaspoon salt
- Cold water
Make it lactose-friendly
- ⅔ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash butter. Mix salt with flour, put in chopping tray, add lard and butter, and chop until well mixed. Moisten to a dough with cold water. Toss on floured cloth (Magic Cover), pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. Should the butter be too hard, it will not mix readily with the flour, in which case the result will be a tough crust. Omit lard, and use all butter, if preferred.
Nutrition (estimated, per serving)
| Calories | 445 |
|---|---|
| Protein | 5.4 g |
| Fat | 30.2 g |
| Carbs | 38.2 g |
| Fiber | 1.4 g |
| Sodium | 240 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States