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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
