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Preparing time: 1hr 30 min
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Chilling: 30 min
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| Ingredients | Method |
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225 g strong bread flour
175 g unsalted butter, chilled and cubed
1 tsp salt
100 g of icy water
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Sift the flour into a bowl, add salt and combine. Add chilled butter and stir into the flour to cover the butter cubes. Add the cold water, bring together all ingredients using your hands and make a rough ball. Cover with cling film and chill in the fridge for 20 minutes.
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Lightly flour the worktop and sprinkle the pastry with the flour. Roll it out into a rectangle of 30 cm x 10 cm; sprinkle more flour if the dough is sticking.
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Fold the top bottom up to the centre and the top third down over that. Cover the dough with cling film and chill in the fridge for 15 minutes.
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Lightly flour the worktop and place the chilled pastry on the worktop with a closed edge to the right. Sprinkle with the flour and roll out starting from your side and going forward. Fold the bottom third up to the centre and the top third down over that. Cover the pastry with cling film and chill in the fridge for 15 minutes. Repeat the whole process two more times, chilling for 15 minutes each time. The finished pastry should be chilled 30 minutes before use.
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