Ingredients:
180g plain flour
pinch of salt
180g butter
150ml (about) iced water
Method:
Sift the flour and salt into a bowl then take 1 tbsp of the butter and rub into the mixture. Add enough of the water to bring the mixture together as a firm dough (about 140ml). Roll out into a rectangle about 12mm thick. Now beat the remaining butter on a slab two or three times so that it is pliable and its consistency is the same as that of the pastry (this makes it easier to combine the butter and pastry by rolling).
Re-shape the butter into roughly into a 250g block and place in the centre of one half of the dough. Fold the other third of the dough over the top and press the edges together to seal. Allow to stand for 15 minutes at room temperature then turn the pastry so that the sealed ends face you. Roll away from you until flat then fold the pastry in three (fold 1/3 of the pastry away from you then take the 1/3 of he pastry that's still uncovered and fold towards you).
Turn the pastry round so that the open end faces you then allow to rest for 15 minutes and roll again. Repeat this rolling, resting and folding process four more times, so that the pastry has six turns of rolling and resting. Set aside for 15 minutes before use.
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