Massa tenra para pastéis | A Praça | RTP

Ingredients: Leaves 300 g Wheat Flour 20 g Lard 10 g Butter 150 ml Warm Water ½ teaspoon Fine Salt Preparation: Lightly heat the butter and lard and set aside. Place the sifted flour in a bowl, make a well in the center and add the melted butter and lard. Mix with your fingers so that the flour absorbs all the fat well. Add the salted water little by little and knead well. Transfer the dough to the work surface and knead and beat the dough very well. When the dough is very elastic, form a ball and immediately cover it with a heated bowl (fill the bowl with boiling water, drain it and dry it well). Let the dough rest for about an hour. Roll out the dough and fill as desired. Fold the dough over the filling, cut with a glass or pastry cutter, and seal the edges well. Mark the pastry all around with a fork. Repeat until all the ingredients are used. Fry the pastries in very hot oil and drain them on paper towels. Serve hot or cold.