Mixture:
2 2/3 cups of all-purpose flour
1 tablespoon of salt
250g of butter or margarine
7 to 8 tablespoons of water
Mixture:
2 2/3 cups of all-purpose flour
1 tablespoon of salt
250g of butter or margarine
7 to 8 tablespoons of water
Place the flour and salt in a bowl
Add the butter or margarine in small pieces
Mix with water, one tablespoon at a time, until the dough almost detaches from the sides of the bowl (if necessary, you can add an additional 1 to 2 tablespoons of water)
Form a ball with the dough
Divide into two parts and shape on a lightly floured surface
Roll out the dough to be 5 cm larger than the mold it will be placed in
Place one part of the dough in the mold and let the excess hang over the edge of the mold
Fill with your desired filling
Fold the excess dough over the filling
Cover with the remaining dough
With any leftover dough, cut into strips and place on top of the pastry in a lattice pattern
Egg wash
