This quick version of the classic is great when you don't have time to make proper puff pastry.
- 300 g plain flour
- pinch of salt
- 50 g chilled butter
- 120 g frozen butter
- 3-5 tbsp water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes
1. Mix the flour and salt together. Rub in the 50 g of chilled butter. Gradually add enough water to form a dough.
2. Roll the dough into a rectangle. Grate 60 g of frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter.
3. Turn 90 degrees and roll out again. Repeat, adding the remaining frozen butter and folding as before.
4. Rest in the fridge for 30 minutes before using.
You can use this to make Paul Hollywood's sausage rolls.
Image by George GrimmHowell.