- Serves: Makes 1.2kg
- Prep Time: plus 5 hrs resting
- Effort: medium
- 500 g plain flour, lus extra for flouring the work surface
- 12 g salt
- 25 ml white wine vinegar
- 200 ml ice-cold water
- 50 g melted butter
- 400 g very cold butter
Tips and Suggestions
at each stage of folding, mark the number of turns with the end of the rolling pin to remind you which stage you are at.
1. Put the flour in a mound on a cool, clean work surface (ideally marble) and make a well in the middle. Put the salt, wine vinegar, water and melted butter into the well.
2. Mix the ingredients in the well together with the fingertips of one hand, gradually drawing in the flour with your other hand. Work the mixture together with your fingertips to a dough.
3. When the pastry has almost come together, push it with the palm of your hand 5 or 6 times until it is completely smooth. Roll the pastry into a ball, wrap in cling film and refrigerate for 2 hours.
4. Lightly flour the clean surface. Roll out the ball of pastry, rolling the 4 corners further out to make 4 large flaps.
5. Lightly flour the work surface again. Roll the pastry away from you to make a rectangle about 70 x 40cm. Fold the ends over the middle to make 3 layers. This is the first turn.
6. Bash the cold butter several times with the rolling pin to make it pliable and place in the centre of the pastry. Fold the flaps over the butter to enclose it.
7. Give the pastry a quarter-turn and once more roll it away from you into a 70 x 40cm rectangle, then fold it into 3 layers again. This is the second turn. Wrap the pastry in cling film and refrigerate for up to 1 hour to relax and firm up.
8. Repeat the rolling out and folding twice more to make two more turns and refrigerate the pastry again for an hour. Make another 2 turns (a total of 6 turns) and chill the pastry for an hour. It is now ready to use.
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