250 g/9 oz plain (all-purpose) flour
5 ml/1 tsp salt
200 g/7 oz unsalted (sweet) butter, diced
175 ml/6 fl oz water
1 egg white
Place the flour and salt in a bowl and
make a well in the centre. Add 75 g/ 3 oz of the butter, the water and
whole egg and mix to a soft dough. Cover and leave to stand for 30
Roll out the dough into a long rectangle on a lightly floured surface.
Dot two-thirds of the dough with one-third of the remaining butter.
Fold the uncovered pastry up over the butter, then fold the remaining
pastry over the top. Seal the edges and chill for 10 minutes. Roll out
the dough again and repeat with half the remaining butter. Chill, roll
out and add the remaining butter, then chill for a final 10 minutes.
Roll out the dough into a 2.5 cm/1 in thick circle about 18 cm/7 in in
diameter. Place on a greased baking (cookie) sheet, brush with egg
white and leave to stand for 15 minutes. Bake in a preheated oven at
180°C/350°F/gas mark 4 for 15 minutes until well risen and golden