Ingredients

• 225g flour

• 187.5g fat

• 100ml cold water

• ½ teaspoon lemon juice

• Pinch of salt

Methods

• Rub a quarter of the fat into the sieved flour and salt.

• Mix the lemon juice and sufficient water to make a soft (but not sticky) dough. Knead very lightly and if possible leave to cool for 20 minutes.

• Roll out into a long narrow strip about 5mm thick, keeping the sides straight.

• Mark the strip into thirds and arrange one third of the remaining fat in small pats over two-thirds of the pastry. Fold the strip in three with the plain section inside. Turn the folded pastry so the folded edge faces you.

• Roll out into a thin strip again and add the fat in the same way. Repeat until the fat is used up.

• Chill — this pastry improves if kept overnight in the refrigerator before using.

• Use for meat pies, mince pies, sausage rolls and sweet and savoury patties.