Ingredients

225gr puff pastry +Extra for rolling and dredging

75gr butter

Method

Put the flour in the bowl . Add suficient water about150to make a soft , soft dough

Roll out the dough on a lightly flavoured surface in an oblong measuring 30*15cm, 12*6inches. mark roughly into thirds . Dot the middle third with the butter and dredge the fat lightly with flour .

Fold the top and bottom thirds over the fat to enclose it complete then roll it out again. If time permits wrap the polythene and rest in the refrigeratorfor15minutes . repeat the rolling and folding three times so that the butter is evenly distributed . to use , roll out on a lightly – flavored surface.

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