Makes: about 550 g
Preparation: 40 minutes (+1 hour 20 minutes chilling)
200 g unsalted butter, chilled
40 g plain flour
225 g plain flour, sifted
25 g unsalted butter
100 ml water, approx.
pinch of salt
- Grate the chilled butter into a bowl. Working quickly, add the 40 g of flour and knead until well combined. Shape into a rectangle and place into a fridge to firm up.
- Sieve the remaining flour into a large bowl and combine with salt. Cut 25 g of the butter into small pieces and add to the flour. Use your fingertips to rub the butter in until the mixture resembles fine crumbs. Sprinkle water over it and knead to create a soft but not sticky dough, adding a little extra water if necessary. Shape the dough into a rectangle, wrap in plastic wrap and refrigerate for 20 minutes.
- Roll the dough to a long rectangle, always rolling away from you. Place the chilled butter mixture over half of the pastry, leaving about a 1 cm border. Fold the edges of the pastry over the butter to fully enclose. With a rolling pin, tap the pastry to form neat ridges.
- Roll the pastry, always away from you, into a neat rectangle, about 10 x 30 cm. Fold a third of the pastry over, then the opposite third over the top. Turn the dough 90 degrees and tap the pastry to form neat ridges. Roll out the pastry into a rectangle, about 10 x 30 cm and repeat the folding process. Cover in plastic wrap and place in the fridge to rest for 20 minutes.
- Repeat this process twice: rolling, folding, turning, rolling, folding and resting. Set aside into the fridge for 20 minutes before using.