You may also like
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 cup butter, cold
- 3/4 cup lard, cold
- 2 egg yolks
- 4 to 5 tablespoons ice cold water
Method
- In a mixing bowl, combine the flour and salt.
- Mix well.
- Add the butter and the lard and mix until the mixture resembles coarse crumbs.
- Add the egg and the water and let sit for 1 minute.
- Either using a fork or your hands, carefully press the mixture together to form a soft ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator and place it on a lightly floured surface.
- Roll out the dough, on a floured surface, into a rectangle 25 to 20 inches in diameter and 1/8-inch thick.
- Gently fold the dough in half and then in half again so that you can lift it without tearing it, and unfold into a 12 by 3 1/2 by 2 1/2-inch earthenware terrine mold
