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Method:
Mix together all the ingredients with a
round-bladed knife to form a soft dough. Turn on to a lightly floured
surface and carefully roll out to a 30 x 10 cm/12 x 4 in rectangle
about 2 cm or 3/4 in thick. Fold the bottom one-third of the pastry up
to the centre, then the top one-third down the over the top. Turn the
pastry so that the join is on the left and seal the edges with your
fingertips. Roll out to a slightly larger rectangle about 1 cm or 1/2
in thick. Fold into thirds in the same way, seal the edges and give
the pastry a quarter turn. Cover with clingfilm (plastic wrap) and
chill for 20 minutes. Repeat this rolling, folding and turning four
times in all, chilling after every two turns. Wrap in clingfilm and
chill for 20 minutes before use.
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