This pastry will keep for 3-6 months in the freezer.
Sift the flour and salt into a large mixing bowl and rub in
Form the remaining butter into an oblong block. It should be soft but firm. Place on one half of the pastry square and fold over the pastry to enclose it, sealing the edges with a rolling pin. Rib by pressing the rolling pin across the top at intervals.
Turn the pastry so that the fold is to the right, and roll into a strip three times as long as wide. Fold the bottom third upwards and the top third downwards evenly. Seal the edges and chill in a plastic bag for 30 minutes.
Repeat this process five more times, always keeping the fold on the right. Chill overnight or for at least 1 hour before the final rolling. The pastry is now ready to use.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.