Flaky pastry

Make the pastry as for short pastry above, using only half the butter. After it has been chilled for 30 minutes, roll the dough into a rectangle, with the short sides top and bottom. Dot half the remaining butter over the bottom two-thirds of the dough. Fold the top third down and the bottom third over it. Press to seal the sides. Give a quarter turn and roll out again to the same rectangular shape you started with. Fold it into three as before, without the butter; give it another quarter t