This pastry is used to make many kinds of pies and tarts. It is somewhat like French puff pastry, but simpler to make. You make two doughs-one of flour and water, the other flour and butter-and chill both. You first roll them out separately, then together, folding and rolling the dough as in method for puff-pastry.
Place 1 cup of the flour in a small bowl and gradually add the water, tossing the mixture with a fork until it gathers together into a ball. Smooth the dough out with Your hands. Place in the refrigerator and let chill until very cold. In another bowl, cream the butter. Add the remaining cup of flour gradually, stirring well until the dough is smooth. Chill this too until cold (about 1 hour).
Roll out the flour-water dough.on a lightly floured board into a rectangle about 12 by 16 inches. Remove the flour-butter dough from the refrigerator and roll it into the same size rectangle. Place the butter dough on top of the flour-water dough. Fold the top third +of the doughs down over the center and roll lightly. Fold the bottom third up over the center and roll lightly to about 1/2 inch thickness. Turn the dough around and repeat the the folding and rolling process until both doughs are completely blended.Roll the dough into a large (about 20-inch) square, keeping the corners squared. Use as directed in the recipes for Ground Meat Pie, Hot Meat Tarts, and Christmas Tarts.
We have this readily in deep-freeze of every shop!
This receipt if from the book: "Finnish Cookbook" by Beatrice A. Ojakangas. Publisher is Crown Publishers, Inc., New York. Original copyright is from year 1964!