Ingredients

225gr plain flour

1.25ml

1/4 tsp salt

225gr butter chilled

5ml 1 tsp lemon juice

flour for rolling out

Method

Sift the flour and salt into a bowl . Rub in 50gr of the butter . Add the lemon juice and enough cold water to mix the ingredients to a smooth fairly soft dough . The mixture should take about 125ml /water but this must be added to a spoonfulto avoid making dough in cling film and chill briefly .

Shape the remaining butter into a triangle measuring 10*75 , 4*3inches then chill again . On a lightly flavoured surface roll out the dough into an oblong measuring about 25*15/10*6inchis or slightly smaller . place the butter in the middle of the dough , then fold the bottom third over it and fold third downto enclose the butter completely .

Press the edges of the dough together with the rolling pin . give the dough a quarterturn in a clockwise direction . roll out the dough into an oblong as before fold it again . 6 times in all . chilling well each time . To remember the number of rollings , mark dents in the dough with your fingertips . After the process and folding is complete the pastry again using it as required .

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