Ingredients

Method

• 500 g strong white bread flour
• 1 t salt
• 500 g chilled unsalted butter, cut into 1 cm dice
• 1 cup iced water

Method

Ingredients

1 Sift the flour and salt into a large bowl. Rub the cold butter roughly into the flour until the mixture resembles lumpy, coarse breadcrumbs. Work quickly to prevent the butter from getting too warm.

2 Add the water and bring the mixture together. On a heavily floured work surface and using a rolling pin, work the dough into a rectangle, approximately 40 x 24 cm. Use the side of the rolling pin to knock the edges of the rectangle into as neat a shape as possible. Brush off any excess flour with a pastry brush and rest the pastry in the fridge for 30 minutes.

3 Return the pastry to a lightly floured work surface. Bring both ends of the rectangle to the middle, then fold over like a book to create four layers of pastry. Turn the rectangle 90 degrees so the shorter edge is facing you. Repeat the rolling and folding process four times, resting the pastry for 30 minutes between each fold. Chill for 1 hour or overnight before using.

4 Roll out the pastry to a thickness of 3–5 mm. Place on a baking tray lined with baking paper and chill for 20–30 minutes. 5 Preheat the oven to 190°C. Bake for 35–45 minutes, or until golden brown and cooked through.

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Photograph: Myburgh du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson