Cut the butter into 5mm/¼” cubes, spread them out on a plate and chill in a fridge until firm.
Measure the flour into a mixing bowl, add a quarter of the chilled cubes and return the rest of the butter to the fridge.
Using a fork or pastry cutter mix the butter into the flour until it is the size of peppercorns.
Add enough of the water to bring together a dough.
Lightly flour the work surface and roll the dough into a 20x25cm/8x10” rectangle.
Dot half the reserved butter cubes over the centre of the rectangle.
Fold the left side of pastry over the butter and press around the edges to fully enclose it.
Gently flatten the butter pocket with the palm of your hand and dot the remaining chilled butter cubes over the top.
Fold the right side of the pastry over the butter, press around the edges and again flatten the surface with the palm of your hand, making sure all the butter is enclosed.
Dust the work surface with flour and carefully roll out dough into a 20x25cm/8x10” rectangle making sure the butter remains enclosed.
Fold the left hand side of the pastry onto the middle and the right hand side on top of that.
Cover the pastry and chill for at least an hour or until required.
Remove the pastry from the fridge and let it stand for ten minutes to come back to room temperature.
Roll out the pastry with minimal handling and use as per your recipe.
Equipment
Large baking tray
Temperature
220˚C, Fan 200˚C, 425˚F, Gas 7
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