Directions:
- Sift the flour and salt into a bowl/bassin.
- Add butter and rub between the fingers until the mixture is flaky.
- Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball.
- Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.
- Remarks:.
- Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
- Be careful not to add too much water as the pastry should not be stick to the touch.
- While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1086.75 Kcal (4550 kJ) | ||
| Calories from fat | 560.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.25g | 96% | |
|---|---|---|---|
| Cholesterol | 161.25mg | 54% | |
| Sodium | 1170.99mg | 49% | |
| Potassium | 132.24mg | 3% | |
| Total Carbs | 120g | 40% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 9.75g | 20% | |
| Vitamin A | 0.8mg | 25% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 476.64 Kcal (1996 kJ) | ||
| Calories from fat | 245.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.3g | 96% | |
|---|---|---|---|
| Cholesterol | 70.72mg | 54% | |
| Sodium | 513.59mg | 49% | |
| Potassium | 58mg | 3% | |
| Total Carbs | 52.63g | 40% | |
| Dietary Fiber | 1.32g | 12% | |
| Protein | 4.28g | 20% | |
| Vitamin A | 0.3mg | 25% | |
| Calcium | 14.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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