|Butter/Margarine / vegetable shortening must be as cold as possible||1 Cup (16 tbs)|
|Plain flour||2 Cup (32 tbs)|
|Iced water||1 Cup (16 tbs)|
Divide the butter into 3 equal portions.
Coarsely rub one-third of the butter into the flour, then add a little water and mix into a smooth dough.
Don't add too much water, or the mixture will become sticky.
Mould the second portion of the butter into a small lump (keep it as cold as you can).
Roll the pastry into a square.
Place the butter on one side of the pastry, and fold the edges over to create a little envelope of pastry with the butter in the middle.
Press the edges down to seal them.
Roll the pastry out on a floured surface to make a long strip.
Now roll the strip up like a Swiss roll.
Roll the pastry into a square again, repeating the process described above: place the third portion of butter in the centre of the pastry, fold the edges over and press them together.
Roll the pastry into a long strip.
Now roll the strip up Swiss roll style, and finish by rolling it into a square.
Chill the finished pastry for 1 hour before you use it.