Ingredients

- 250 g flour
- 1/2 teaspoon salt
- 1/2 glass water
- butter
- lard
- apple compote

Preparation

Mix the flour, salt and water to make a dough that is not too stiff.
Weight the mixture and take half of this weight in butter and half in lard, which have been softened to the same consistency as the dough.
Roll the dough into a rectangle and fold it over the butter and lard.

Roll out the pastry into a rectangle again and leave it to rest for 3 to 10 minutes.
Roll out the pastry gain and fold in three. Leave it to rest for another 10 minutes.

Roll out the pastry in the other direction by giving it half a turn, and then leave it to rest for 10 minutes.
Repeat the process for 6 turns, leaving the pastry to rest for 10 minutes between each turn.

After the final turn, roll out the pastry again and cut into rectangles of around 20 cm by 10 cm.
Place some compote in the middle, fold over the rectangle and pinch the edges of the pastry.
Brush it with egg yolk and cook in a hot oven for around 15 minutes.

Variations: rissoles can also be made with shortcrust pastry and filled with pears