- 2 cups flour
- 280g cold unsalted butter, cut into 1cm cubes
- 1 tsp salt
- 6 Tblsp cold water
Place the flour into your food processor. Add 60g of the butter cubes. pulse a dozen times until the butter and flour are combined and look like coarse breadcrumbs. Add the remaining butter, pulse a few times to distribute through mixture. Dissolve the salt in the water and pour over the flour mixture. Pulse 3 or 4 times until the dough starts to form into a rough ball. DO NOT OVERPROCESS! If the dough is still dry, add one more tablespoon of water and pulse again. Turn your dough out onto a floured surface and shape into a rough rectangle. Cut 2 rectangles of cling film measuring 30cm x 45cm. Put one on the bench, scatter flour over it, then place the dough rectangle on top of it. Lightly flour the surface of the dough and then place the second sheet of cling film on top. Press the dough as much as possible with a rolling pin to flatten and then roll it so that it becomes about the same size as the cling film.Peel away the top piece of cling film and then flip it over onto the floured surface with the long side facing you and then throw away both sheets of cling film.
Now fold the long side facing you to meet the middle of your rectangle. repeat with the other side. Then take the short end and fold it towards the other end about four times so you end up with about five layers. Wrap the dough in cling film and refrigerate for at least an hour before using.TIPS:
- When you take it out of the fridge, if you leave it for a few minutes, it is easier to roll out.
- Put what you don't use in the freezer for next time.