2 cups flour
250g butter (frozen)
⅔ cup cold water
Sift the flour and salt into a large bowl.
Grate the butter into the bowl with the flour.
TIP: Freezing the butter helps keep it cold as you work it into the flour and results in a flakier pastry.
Using your fingertips rub the butter in to the flour. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed.
Cover with cling film and leave to rest for 20 minutes in the fridge.
Turn out onto a lightly floured bench, knead gently and form into a smooth rectangle. Roll the dough in one direction until three times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you want it to have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that.
TIP: Chill the pastry between this step and the next for best results
Give the dough a quarter turn and roll out again to three times the length.
Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use.
If you want you can repeat this step one more time to get even more layers in your pastry.
The pastry can be frozen at this point.