<P ALIGN = RIGHT><I>MAKES about 450 g (1 lb)</I></P>
<H3 ALIGN = CENTER><U>Ingredients</U></H3>
225 g (8 oz) unsalted butter
225 g (8 oz) strong plain flour
A pinch of salt
150 ml (5 fl oz) cold water
A few drops of lemon juice
<H3 ALIGN = CENTER><U>Method</U></H3>
Melt 50 g (2 oz) of the butter and leave it to cool. The remaining butter should be left out to soften. Sift the flour and salt together into a large bowl and make a well in the centre. Pour the water, lemon juice and cooled, melted butter into the well in the flour and gently fold in to make a pliable dough. Allow to rest for 20 minutes.
On a lightly floured board, roll the pastry from four sides, leaving a lump in the centre. The dough should look like a crossroads. Sit the softened butter on the centre lump of dough and fold over each pastry flap. Pat the pastry into a 30 x 15 cm (12 x 6 in) rectangle and leave to rest in the fridge for 10-15 minutes.
Roll the pastry lengthways to make it double in length to about 60 cm (24 in) but the same width. Fold in both ends to the centre and then fold once more. This should be completed a further 3 times. The pastry should now be rested for a minimum of 30 minutes in the fridge before using.
