Put the flour, salt and cold cubed butter in a bowl.
Add the ice cold water and the lemon juice.
Mix to a dough with a fork or palette knife.
The dough should have lumps of butter in it.
Roll the pastry on a floured board. Bang rolling works best instead of a smooth roll.
Stop when the pastry is a rectangle.
Bring the two ends to the centre.
Fold in half.
Turn 1/4 and repeat steps 5 to 8.
Cling film and put in the fridge. Leave for 20 minutes. Roll and fold pastry one more time before use.
- 300.0g strong flour
- 225.0g butter
- 225.0ml ice cold water
- Squeeze of lemon juice
- Pinch of salt