2 ⅓ cups plain (non-self-raising) flour
450 g butter, diced
550 g butter
Chilled water
Additional flour for dusting
In a bowl, mix the first measure of flour and diced butter, until it becomes a fine crumb.
Add to the crumb, a little at a time, ice cold water until it becomes a very stiff dough.
Lightly dust a kneading board and rolling pin with flour.
Roll the pastry dough to the thickness of parchment paper, or thinner if possible.
Coat all of the visible dough with smears of butter. Sprinkle the pastry with a light dusting of flour, then fold in half.
While coating the dough in butter, keep the rolling pin as cool as possible. Either place a tea towel over the rolling pin, then a cold pack on top, or place the rolling pin in the freezer if nearby.
Repeat steps 4 and 5 at least another two more times. At most, repeat another six times. Work as quickly and efficiently as possible.
Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
Store in refrigerator until needed for use. Keeps well for a maximum of one day.