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Ingredients

Method

  • STEP 1

    Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

  • STEP 2

    Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.

  • STEP 3

    Cover with cling film and leave to rest for 20 mins in the fridge.

  • STEP 4

    Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.

  • STEP 5

    Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

  • STEP 6

    Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.

  • STEP 7

    Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

RECIPE TIPS
GORDON'S KNOW-HOW

Leftover trimmings should be stacked up and chilled or frozen for another use. Don’t scrunch them together in a ball or you will lose the layers. To re-roll, allow to come back to room temperature.

Recipe from Good Food magazine, March 2005

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