Larders

Posted on Sep 29th, 2024

by Joseph Bicknell

Categories:

Other Recipes

Last Updated on October 24, 2024

The larders were usually made after the slaughter, when the lard was fresh. The preparation of the dough is similar to that of puff pastry. The larders were either stuffed like patties with pudding or cut out different shapes and these were then coated in icing sugar, similar to the grace of God. The savoury version was sprinkled with poppy seeds.

Ingredients:

400 g of pork fat 250 g smooth flour white of 1 egg milk milk sugar salt

Procedure:

Grind the pork fat in a meat grinder.

From the plain flour, a pinch, sugar, salt and milk, make a smooth dough and roll out on a floured rolling pin into a thin pancake.

Distribute the minced lard over half of the pancake, cover with the other half and pat with a rolling pin.

Refrigerate the dough for 30 minutes, fold and pat again after 30 minutes and store again, repeating 4 times in total.

Finally roll out the dough, cut into squares, fold into a triangle, brush with egg white, sprinkle with poppy seeds and salt.

Bake in a preheated oven at 180-190 °C until golden brown.

Recommendation:

The folded dough for the larders can also be used for baking strudels, cake bars, pockets, combs, etc.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.