Ingredients:
225g (8oz) strong plain flour
1tsp salt
175g (6oz) butter, room temperature but not soft, diced
1. Measure 100ml (3½fl oz) cold water and add about three quarters of the liquid - enough to bring mixture together using knife. Add remainder of water if necessary. Bring dough together to a ball using hands. Wrap with cling film and rest for 20min in fridge.
2. Lightly flour work surface and dough. Roll dough into a rectangle, about 30.5cm x 10.5cm (12in x 4in). Use a palette knife and rolling pin to straighten and neaten edges. Lightly dust with more flour if dough is sticking.
3. Fold bottom third up to centre, then the top third down over that. Wrap in cling film and chill for 15min.
4. Lightly flour work surface and pastry. Have pastry with closed folded edge to left. Roll and fold again, and chill for another 15min. Repeat this roll, fold and chill process again two more times. After these four rolls and folds, pastry should no longer look streaky. Chill finished pastry for 30min before using.
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Impressions ceramic ramekins, Classic glass bowl (0.5 / 1 / 2 litre), Classic glass measure jug (1 litre), Pyrex. Sift-grip sieve (18cm), Lakeland. Loft 24-piece dinner set, Zwilling J.A. Henckels. Rolling pin, measuring spoon, glass ramekin, palette knife, chef's own.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
