Duppong Pie

Duppong Pie
Duppong Pie
Books:	"The Pastry Chef Book"
Equipment:	Oven Preparation Table
Tools:	Kitchen Knife Mixer Rolling Pin
Ingredients:	3 Sliced and Seeded Duppongs 3 Pats of Butter 2 Scoops of Flour 30 Scoops of Lard 2 Pinches of Salt 1 Scoop of Strimptor 2 Water Pouches
Servings:	1 Duppong Pie

Recipe

1. Equip "The Pastry Chef Book"
2. Prepare Rolled Pastry Dough.
   1. Combine Scoop of Flour, Pinch of Salt, 15 Scoops of Lard, Water Pouch, into Flour-Lard Mixture.
   2. Blend Flour-Lard Mixture into Pastry Dough using Preparation Table with a Mixer.
   3. Roll Pastry Dough into Rolled Pastry Dough using Preparation Table with a Rolling Pin.
3. Combine 3 Sliced and Seeded Duppongs, Scoop of Strimptor, 2 Rolled Pastry Doughs, 3 Pats of Butter into Unbaked Duppong Pie.
4. Bake Unbaked Duppong Pie into Duppong Pie using Oven.
5. Cut Duppong Pie into 8 Slices of Duppong Pie using Preparation Table with a Kitchen Knife.