Im looking for some tips on beef patties, in particular regarding how to get the pastry crust flaky. Recipes vary online. Some with shortening only. Some with suet. Some with both. Ive been told you need the suet to make it properly.
How many folds or layers is the right amount? I would like a lighter dryer crust but retaining the layers and flakiness.
Any advice would be appreciated
How many folds or layers is the right amount? I would like a lighter dryer crust but retaining the layers and flakiness.
Any advice would be appreciated
best of luck to you
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