For ➊ pie225 g plain flour
pinch of salt
30 g lard
15 cl cold water
150 g butter
Sift together the flour and the salt and rub in the lard. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill for 20 m. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a rectangle 10 x 7.5 cm. Roll out the dough to another rectangle of 12.5 x 25 cm.
Take the butter out of the paper and put on the dough rectangle. Bring the corners of the dough together to make an envelope. Chill for 10 m.
Roll out the envelope on a floured surface to make a rectangle that is 3 times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly with a rolling pin and turn the pastry 90 degrees.
Repeat stage 5 and chill for 30 m.
Repeat this rolling and folding twice more and then chill for another 30 m and then do 2 more.
Now roll out and use as required.
This pâte feuilleté is quite elaborate and time-consuming to make. Adapt the taste to sweet or salty uses.
Most of the times, ready-made puff pastry will do.
