Roll standard pastry into an oblong 1/8 inch thick.
Dot surface with 2 1/2 tablespoons butter.
Roll up as for jelly roll.
Roll out again into an oblong and fold inside to make 3 layers.
Fold in ends the same way, making in all 9 layers.
Wrap in polythene sheet and chill thoroughly.
When ready to use, roll out into an oblong 1/8 inch thick.
Use like standard pastry for tarts, turnovers and other small pastries.