Puff Pastry

Image by Alexas_Fotos from Pixabay Edited By Otto Brinkmeier

Ingredients

225g Butter (½ Width of 500g Brick)
225g Margarine (½ Width of 500g Brick)
½ Cup Hot water
1 teaspoon Salt
700g Sifted Flour

Method:

Beat fats, salt and Hot Water to a cream, when well beaten gradually fold in flour. 
Put in a basin (Bowl) and leave in refrigerator for 24 hours before using.
Cut off piece of pastry and use as desired

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