Making Flaky Pastry

Flaky pastry is quicker to make than traditional puff pastry. Begin by sifting 250g (8oz) plain flour into a bowl with 1 teaspoon salt. Add 50g (2oz) diced, chilled butter and rub or cut into the flour until the mixture resembles fine crumbs. Make a well in the centre and pour in 150ml pint) chilled water, mixing with a knife to form a soft, but not sticky dough. Form into a ball, wrap well in clingfilm and chill for 15 minutes. On a lightly floured surface, roll out the dough to a neat rectangle about 15 × 45cm (6 × 18in). Keeping the edges straight as you work distributes the fat evenly.