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Never Fail Pastry

Around 1960 Mrs L. Heaney contributed this reassuringly-named recipe to a very small, typed collection of recipes from the Roslyn Methodist Church in Dunedin. Her instructions were simple. ‘Sift 4 oz flour with a pinch of salt; grate into it 4 oz butter straight from the fridge. Add 1 teasp vinegar & mix with milk until the flakes just adhere. Roll three times.’ Here is my slightly expanded version of the recipe. It is a good one. Demonstrated at the 2011 Melbourne Food and Wine Festival.

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Andrew Graham

Chardonnay, Pinot Noir and Dessert Wines are the best wines to pair with Never Fail Pastry.


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