Instructions: Sift flour and salt. Beat yolk, add water and lemon juice. Cut shortening into pieces the size of a walnut and add to flour. DO NOT RUB IN. Add liquid to flour and mix to a soft dough without breaking pcs of shortening. Turn on to floured board and shape into rectangle. Roll pastry lightly, keeping rectangular shape. Sprinkle lightly with flour and fold in three by placing the lower third over centre third, and top third over lower third. Rest pastry in refrigerator 5 min.

Turn pastry so that the folded edge is to the left, press rolling pin at intervals along pastry thus evenly distributing the shortening. Roll out again, rolling away from you to keep the layers of flakes even in the pastry. Use short light strokes and keep pastry in good rectangular shape. Proceed as before, sprinkling with flour and rolling and folding until pastry has been rolled and folded three times. Rest pastry in refrigerator 5 min after each folding.

Cover and place pastry in refrigerator until required.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.