Put the flour in a mound on the work surface and make a well. Put in the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated; but don't overwork the dough. Roll it into a ball, wrap it in cling film and refrigerate for 20 minutes.

Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30 minutes.

Give the chilled pastry 2 more turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.

Recipe from Pastry by Michel Roux (out April 2010, Hardie Grant Books, RRP $24.95)
Photography by Martin Brigdale