Sift flour and salt together. Roll butter into a flat 15cm square and keep chilled.
Mix water with lemon juice, pour over flour and cut in with a knife. Mix until smooth and forming a stiff dough.
Flour surface and roll pastry to a thickness of 5mm keeping it rectangular.
Place butter on centre of dough and fold corners to the middle to make an envelope, enclosing butter.
Roll out the pastry on a floured surface. Fold into three by turning bottom third up and top third down. Seal edges and chill.
Repeat rolling and folding in three. Chill for 30 min.
Repeat rolling and folding pastry seven times, chilling when necessary.
Roll out and refrigerate for at least 30 min.
Bake in a preheated oven at 200°C (400°F) for 20-25min or until golden brown.
Tip: left over pieces can be rolled out again for later use. NEVER form into a ball or the layers will be lost.
POSTED BY Elsabie Templeton
