Snapguide
STEPS
INGREDIENTS
Put the flour, salt and cold cubed butter in a bowl.

Put the flour, salt and cold cubed butter in a bowl.

Add the ice cold water and the lemon juice.

Add the ice cold water and the lemon juice.

Mix to a dough with a fork or palette knife.

Mix to a dough with a fork or palette knife.

The dough should have lumps of butter in it.

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.

Roll the pastry on a floured board. Bang rolling works best instead of a smooth roll.

Stop when the pastry is a rectangle.

Stop when the pastry is a rectangle.

Bring the two ends to the centre.

Bring the two ends to the centre.

Fold in half.

Fold in half.

Turn 1/4 and repeat steps 5 to 8.

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