Portuguese Egg Tarts

Ingredients:

400g Plain flour

50g Unsalted butter

1/8 tsp Fine salt

220g Water

(B)

300g Pastry margarine (I used only 250g)

Method:

Mix (A) to form a smooth dough. Let it rest for 15mins.

Roll out the dough into cross shape with the centre thicker and the four limbs thinner.

Place the pastry margarine onto the centre of the dough. Wrap it up.

Roll out the dough into a 10mm thickness and fold once. Let it rest for 15mins. (I skipped the resting part as I missed it when reading the instructions. It worked fine for me too.)

Turn the dough 90 degrees. Repeat step (4), four more times.

Roll out the dough into 3-mm thick. Cut the sheet into half.

For one of the half, roll it up like swiss roll. Chill till firm.

For the other half, fold them like an envelope and refrigerate for future use.

Egg Fillings

(Makes enough for half of the puff pastry above only.)