Instructions: Method
1 Roughly combine and chop fat together. Divide into four portions 2 Sieve flour and salt together into a basin 3 Rub into the flour one quarter of the combined fat 4 Using the cold water add to the fat and flour mixture to mix to a stiff dough 5 Turn onto a floured board and knead lightly 6 Roll the dough into an oblong and place one quarter of the fat over two thirds of the dough 7 Fold into three placing the edge without fat over the centre and bring down the top third over the middle therefore forming alternate layers o fat and dough 8 Leave the pastry in a cool place to rest for a few minutes before re rolling 9 Half turn pastry and roll again. Repeat until all the fat has been added 10 Roll out and fold once before using. Allow to rest in a cool place for 15 20 minutes before using

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