This recipe is best with
- 300g plain flour
- 1/2 tsp salt
- 185g cold butter cut into small pieces
- 125ml iced water
- 1 tsp lemon juice
- Sift flour and salt into a mixing bowl. Rub in half the butter until mixture resembles breadcrumbs. (do not overwork the mixture.)
- Mix iced water with lemon juice and sprinkle onto flour mixture, stirring with a spoon or palette knife. Stop adding water as soon as the mixture starts to bind together. (You may not need all the water or you may need a few extra drops. Allow the look and feel of the mixture to guide you.)
- Knead the pastry lightly until smooth but do not overdo it or your pastry will start to get elastic and turn tough.
- Pat the pastry into a ball; wrap in plastic, then refrigerate for 30 minutes.
- Roll out the pastry to a rectangular shape about 5mm thick. Take half the remaining butter and dot it evenly over the bottom two-thirds of the pastry. Fold the top portion over the centre segment. Then fold the bottom segment up.
- Seal the open edges by pressing down with a rolling pin. Place pastry on a baking tray, cover with plastic food wrap and refrigerate for 20 minutes.
- Roll out pastry and repeat the dotting and folding process with the remaining butter. Refrigerate once more for another 30 minutes.
- Use the pastry as you would for your chicken curry pie.