Soda Water pastry

[Brineusa]

For use in savoury or sweet pies. It has the 'body' of Shortcrust pastry, the texture and lightness of Puff pastry.
It's an old family recipe given to me years ago (by Joan S) and apparently dates back to the early 1900's in South Africa.

Granted it is a mission to make.. but the results are undoubtedly superior :thumbs:

Joan's Soda Water Pastry

Ingredients:

4 Cups Plain flour
1 Tsp Cream of Tartar
1 pinch Salt
1 200ml Tin of Soda water
1lb (+- 450g) Frozen Margerine

Method:

Working over an ice bath, sieve the flour, cream of tartar and salt.
Grate the margerine into the mixture and mix in with a wooden spoon. Add soda water and mix in well. Do not overwork the pastry.

Leave to relax in the fridge for a minimum of 12 hours.

I have used this recipe for over 30 years, and have found that all your ingredients, except the soda water can be at room temperature. The dough actually works better at room temperature, then add the ice cold soda water. I have always just covered it with plastic and left to rest for about 30 mins at room temperature and then used it. It does work a lot easier and comes out just as good. I use it for pie crusts, homemade meat pies, etc.