-
1
To make the outer dough, combine the flour, sugar, and salt in a food processor and pulse 2 or 3 times to combine.
-
2
Sprinkle in the pieces of lard and process for 10 seconds to blend well, or until the mixture looks like coarse meal.
-
3
(Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a quick rubbing motion to combine the flour and shortening.)
-
4
Transfer the mixture to a bowl, make a well in the center, and work in the water 1 tablespoon at a time.
-
5
Use a spatula or wooden spoon to stir, fold, and push the ingredients into a ragged mass.
-
6
Transfer to a lightly floured work surface and gently knead for about 2 minutes to create a very soft , smooth, and slightly elastic dough.
-
7
Press your finger into the dough; it should slowly bounce back, leaving a faint indentation.
-
8
Cover with plastic wrap or an inverted bowl and set aside at room temperature to rest for 20 to 30 minutes.
-
9
Meanwhile, to make the inner dough, put the flour in the food processor and sprinkle in the lard pieces.
-
10
Process for 10 seconds to blend and generate a mealy, lumpy, very soft mixture.
-
11
Transfer to a bowl (the same one as before is fine) and use the spatula to mix and combine well.
-
12
(Alternatively, put the ingredients in the bowl and use the spatula or back of the wooden spoon to mash the ingredients together until no flour is visible.)
-
13
It will resemble soft cookie dough.
-
14
Gather and pat the dough into a rough ball.
-
15
Push it from the bowl onto a lightly floured work surface.
-
16
Gently pat and roll the dough into a smooth ball and set aside.
-
17
Wrap in plastic wrap if the outer dough needs to rest longer.
-
18
To encase the inner dough in the outer dough, roll the outer dough into a 6- to 7-inch-diameter circle.
-
19
(Try your best to work on a minimally floured surface at all times, to prevent the dough from absorbing too much flour and toughening.)
-
20
Center the ball of inner dough on top and then gently pull up and press the outer dough, pinching the ends together to completely encase the inner dough.
-
21
Hold the dough in both hands to make this easier.
-
22
Use a rolling pin to gently roll the dough into an oblong, about 8 inches wide and 12 inches long.
-
23
Start each pass from the center and move toward one of the edges before rolling back again.
-
24
Try to square off the sides and lift up the dough occasionally to prevent sticking.
-
25
If a bit of the inner dough leaks out, pat some flour on it to seal.
-
26
Fold the dough into thirds, like a letter, with one end toward the middle and the other end on top to cover, resulting in a rectangle about 8 inches wide and 4 inches long.
-
27
Turn the dough 90 degrees so that one of the unfolded sides points at you.
-
28
Roll the dough out again to an 8 by 12-inch rectangle, and fold again into a letter.
-
29
Wrap in plastic wrap and allow to rest in the refrigerator for 1 hour, or overnight, before using.
-
30
See the following recipes for details on how to manipulate the dough into patterned layers.
