Ingredients

• 500g flour

• 250ml water

• ½ teaspoon lemon juice

• 2 level teaspoons (7ml) salt

• 500g fat

Methods

• Take ¼ of the fat and rub it into the sieved flour and salt.

• Mix lemon juice and water and make the dough.

• Roll the dough and place the remaining fat as directed. Fold the thin outer edges over the thick centre block, ensuring all corners are completely covered.

• The dough is then rolled as for flaky pastry.

• It should rise to 6 to 8 times its original height if allowed to stand at least 30 minutes before baking at 230°C.