METHOD OF PREPARATION
Place the flour mixed with the salt in a bowl or table and make a hole in the middle.
In this hole put the oil, brandy and a little water
Mix the water and flour little by little, each time picking up a little more flour from the edge of the hole.
When the dough is getting hard, add more water.
The dough should be soft
If it’s a little sticky, that’s okay.
If it’s too sticky, add more flour.
If it’s hard, add more water.
On a floured surface, open the dough with the help of a rolling pin, so that it is very thin.
If it doesn’t get thin, it doesn’t get crispy after frying.
Stuff to taste, and close with a fork or the back of a knife.
Fry in hot oil (not too much) over medium-high heat and drain using a slotted spoon, before leaving to dry on absorbent paper.
Yields 15 large pastries (fair size)
You can put part of the dough before opening it in the fridge, wrapped in plastic or cling film, if you want to make fewer pastries.
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