Recipe from The Neff Market Kitchen Cooking School.
- 250g plain flour, with extra for rolling
- 1 teaspoon salt
- 120g cold butter, cubed
- 150ml cold water
Mix flour with salt, toss butter in flour mixture and, using your finger tips, press butter into flour. Add water to form a dough.
Flour a board and gently press dough together. With a rolling pin roll into a rectangle, fold into three and press again. This will allow the butter to spread out in the dough and give you layers when it cooks.
Wrap pastry in plastic or put in a container. Rest in fridge one hour.
Use as needed. Try it with these Sausage Rolls.
Note: the dough can be refrigerated or frozen but should be close to room temperature for use or it will crack when rolled out. Remove from fridge or freezer about an hour before using.