Good easy pastry recipes

twopenny

Because using all butter or marg can do that.
I've gone back to what I was told in the old days and was emphasised by Paul Holywood, half butter and half lard to make the 50% to flour.
Also don't grab and screw it in but use finger tips rubbing it above the bowl to incorporate air.

But the mix of lard and buttery stuff gives it some stretchy toughness. I'd have thought that was available in hot climbs.

Anither tip is rolling middle to the outside and turning.
I learned from an older, grumpy nun and as a teen was not appreciative. So wish I could meet her now and say thanks. Wonder if she'd been in a bakery in the past.

Mmy first thought was to ask for advice locally.  Bet they have a few good ideas and you could share that with us     

JIL

Too short in the bake off to me was too much fat ratio to flour. The more fat that's added the less water is needed to make the dough. It doesn't stretch as well when rolled, the texture is then more crumbly (think shortbread)