Ingredients

• 15g Unsalted Butter
• 150g Unsalted Butter
• 100g Water
• 200g Plain Flour
• 3g Salt

Tools

• Oven
• Parchment paper
• Plastic wrap
• Rolling pin
• Kenwood Chef
• Kenwood bowl - kenwood chef
• Work surface
• Lightly floured surface

Method

1. Attach Dough Hook
2. Add water, plain flour, unsalted butter and salt to the Kenwood Bowl
3. Mix with splashguard fitted until dough forms - 5 min, Speed 2
4. Wrap with plastic wrap
5. Refrigerate - 30 min
6. Line a clean work surface with parchment paper
7. Place unsalted butter on the work surface
8. Cover with parchment paper
9. Roll out into a rectangle then set aside
10. Retrieve the chilled pastry from the fridge
11. Transfer to a lightly floured worksurface
12. Using a rolling pin, roll out the pastry into a 30x30 cm square
13. Place the butter into the centre of the pastry
14. Fold the edges of the pastry over to enclose the butter fully
15. Roll out until 1/8" (5mm) thick
16. Fold the bottom edge up to the centre and fold the top down to cover the first fold
17. Turn the dough 45º
18. Immediately repeat the rolling and folding process
19. Wrap with plastic wrap
20. Chill in fridge - 30 min
21. Repeat the folding and chilling process twice more (6 folds in total)
22. Pre-heat oven - 200°C
23. Retrieve the chilled pastry from the fridge
24. Shape and fill as needed
25. Bake until golden brown - 20 min, 200°C
26. Serve

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