Flaky Pastry

Directions

• The butter must be very cold before using, so I suggest placing it in the freezer for about 30 minutes before use
• Sieve the flour and salt into a fairly large glass bowl
• cut the chilled butter into small cubes and add to the flour
• with a round-tipped flat knife cut the butter into the flour until you have a crumbly looking mixture and the butter is very small lumps
• cutting butter into the flour
• you could use a cheese grater here to produce thin strands of butter, make sure your hands are cold and constantly cake the butter in flour to help stop it from melting in your hands.
• Then just coat all the butter with the flour using a fork
• make a well in the centre of the flour mix and add 2 tablespoons of very cold water
• using a palette knife start to bring the pastry together until it forms a ball and the bowl is clean
• If you need to add more water just add a very small amount at a time, you don’t want the pastry too moist
• turn it out onto a floured surface and shape into a square
• now with a floured rolling pin, roll the pastry into an oblong shape twice as long as it is wide
• fold the pastry into ⅓’s so you end up with a square and turn the pastry 45° and roll out again, fold again into ⅓’s and wrap the pastry in cling film and place in the refrigerator for 30 minutes
• Repeat the rolling and folding action twice more chilling and resting in between each roll
• on the last roll and fold let the pastry rest for about an hour before you need to use it