Flaky Pastry

1. 250 g (8 oz) flour.                                                   3. Cold water to mix.
2. 185 g (6 oz) butter                                                  4. 1/4 teaspoon salt.


    Place sifted flour and salt in a bowl and rub into it one-quarter of the butter. Mix with water to a stiff paste. Turn out on a floured board and roll lightly into an oblong strip. Divide butter into 3 portions. Put one portion in small dabs on the pastry two-thirds of the way down the strip. Fold in three, with plain part in the center. Seal edges and give the pastry a half-turn. Roll out again into a strip. Repeat this process twice again till remainder of butter is used up, being careful to fold and turn in the same direction each time. Let the pastry stand in a cool place for some time, overnight if liked, then fold again. Roll out to desired shape and thickness and use as required.