"Dave Bell" wrote in message
> Bertie Doe wrote:
.. Suspect I need a purpose-built
>> recipe for this pinwheel canape, or maybe bake a normal loaf, wait till 2
>> days old and then cut very thin and then roll into the pinwheels? Any
>> thoughts?
>> Bertie
>
> I'm afraid you're right, that a specific recipe would work better. Seems
> to me, they're more like a flour tortilla, than anything else. Here's how
> I make those:
>
> 2 Cups AP Flour
> 1 t Salt
> 3 T Lard (best, by far!)
>
> Whisk the salt into the flour, then cut in the lard with a pastry cutter,
> or however you find works for you. I never did understand the "two knives"
> thing! When the mixture is like coarse ground meal, add
>
> 1/2 C Warm Water.
>
> Mix quickly with a fork, until the dough gathers together well. I usually
> pick up the ball and stretch and fold in hand, a couple of times. Divide
> into 8 equal pieces (about 50 grams each), roll the balls between your
> palms, and set on a plate. Cover with an inverted bowl, and let rest 20 to
> 30 minutes.
>
> Roll out thin, to about 8" diameter, and cook on a very hot skillet. I
> find the first side cooks while I roll the next ball out. Flip, for maybe
> another 15 seconds, and stack.
>
Thanks Dave and BobbiJo, will try both methods next week. Not so sure about
re-baking BJ, a lot will depend on the type of filling.
BD