Step 1

Mix the sieved flour and salt in a bowl. (add sugar if using)

Step 2

Weigh out the butter and divide into 4 amounts.

Step 3

Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.

Step 4

Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.

Step 5

Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).

Step 6

Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)

Step 7

Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).

Step 8

Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.