225g (8oz) plain flour
pinch salt
175g (6oz) fat, butter or margarine and lard mixed
squeeze lemon juice
100ml (4fl oz) cold water, approx

(1) Mix flour and salt in a bowl.

(2) Blend fats together and devide into four portions.

(3) Rub one portion of fat into flour, add lemon juice and enough cold water to form an elastic dough using a round bladed knife.

(4) Turn out onto a well floured surface and roll into a rectangle. Brush off surplus flour.

(5) Cover two thirds of the pastry rectangle with another portion of fat, dotting over the surface in knobs.

(6) Fold the pastry into three, bringing the end without fat to the center first, and then folding the other end.

(7) Press together pastry edges with fingers or rolling pin, give pastry half a turn so that the folds are left and right and roll out lightly.

(8) Repeat the process twice more. Roll out again and fold up. Leave in a cold place for 1 hour before use.