|
Method:
Mix together the flour and salt in a
bowl. Cut 50 g/2 oz of the butter or margarine into pieces, then rub
into the flour until the mixture resembles breadcrumbs. Add the lemon
juice and water and mix with a round-bladed knife to a soft dough.
Turn the dough on to a lightly floured surface and knead gently until
smooth. Shape into a ball and cut a deep cross in the centre, cutting
about three-quarters of the way through the pastry (paste). Open out
the flaps and roll the pastry so that the centre remains thicker than
the edges. Place the remaining butter or margarine on the centre of
the pastry, fold the flaps over to cover it and seal the edges. Roll
out the pastry to a 40 x 20 cm/ 16 x 8 in rectangle, being careful not
to let the butter leak out. Fold the bottom one-third of the pastry up
to the centre, then fold the top one-third over that. Press the edges
together to seal, then give the pastry one quarter turn. Cover with
clingfilm (plastic wrap) and chill for 20 minutes. Repeat the rolling,
folding and chilling 6 times in all. Cover with clingfilm and chill
for 30 minutes before use.
|
