Bulk pastry

This quantity is sufficient for making three batches of small pies with different fillings. The pastry freezes well, so it’s a good idea to make a large quantity at a time.

Sift the flour once. Use half the margarine and grate it into the flour.
Rub it in using your fingertips.
Add the egg yolks and mix with a knife.
Add the soda water and mix to form a dough.
Shape into two balls, cover and chill for 30 minutes.
Divide the rest of the margarine into two 250 g quantities and chill one part.
Soften the other quantity of margarine and sift in the cream of tartar.
Mix well and shape into two uniform bricks and chill.
Roll out one part of the pastry until thin, grate half of the margarine (without cream of tartar) on top and fold the dough over the fat.
Place in the fridge for 30 minutes to rest and then roll out thinly again.
Grate one brick of margarine to which cream of tartar has been added over the dough and fold the dough over the fat once more.
Leave in the fridge overnight.
Roll out the next day and use as needed.
(Repeat with the rest of the pastry and margarine.)