250g plain flour
Pinch of salt
250g butter, at room temperature, but not soft
Approx. 150ml cold water
Sift the flour and salt into a large bowl. Tear the butter in small chunks, and roughly rub them into the flour. You still want some chunks of butter, you don't want it to look like breadcrumbs.
Make a well in the mix and pour in about 100ml of the water, mixing until you have a firm rough dough. You can add extra water if necessary, but add a little at a time until it just comes together. Cover with cling film and rest in the fridge for 20-30 minutes.
Once rested, turn the dough out onto a lightly floured surface and shape into a rectangle. Roll the dough away from you, until it's 3 times the height. Try to keep the edges straight and even.
*Tip from BBC Good Food - don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Turn the dough 90 degrees and repeat the folding process. Leave folded, and cover with cling film. Chill for 20-30 minutes before rolling to use.