Rough Puff Pastry

Method

1. Mix the margarine and lard together with a fork.
2. If they become very soft place in a refrigerator until firm.
3. Place the sieved flour and salt in the bowl, add the fat which should be in pieces the size of a brazil nuts.
4. Mix on minimum speed just long enough to coat the fat with flour.
5. Add the water and lemon juice.
6. Mix on minimum speed until the water and lemon juice is incorporated.
7. Turn on to a well floured board and roll into an oblong 12" x 9".
8. Mark the oblong of pastry into thirds and fold over the middle third.
9. Give the pastry a half turn and repeat the rolling and folding three more times.
10. Note each time the pastry is rolled it should be rolled more thinly.  On the last rolling it should be 0.25" thick.
11. If possible leave the pastry to relax in the refrigerator between each rolling.
12. After the last rolling leave in the refrigerator for 30 minutes.
13. Rough puff pastry should be cooked at 200C / 400F / Gas Mark 6.