Flaky pastry

1. Make the pastry ahead so it can stand.
2. Sifti the flour and salt into a mixing bowl.
3. Divide the butter into three parts.
4. Rub the first part into the flour until the mixture looks like fine breadcrumbs, then add enough water to make an elastic dough.
5. Roll out into an oblong shape.
6. Divide the second part of the butter into small pieces and place these at regular intervals over the top two-thirds of the dough; leave the bottom third without any butter.
7. Take the bottom third and fold over the middle.
8. Then fold the top third down.
9. Turn the pastry at right angles, seal the ends.
10. Rib (depress the pastry at intervals with the rolling pin) then gently, but firmly roll out to an oblong again.
11. Repeat the above with the remaining butter, fold as described above, turn at right angles, seal the ends.
12. Rib the pastry.
13. Cover and chill again.
14. Give the final rolling and folding, cover and chill again if possible, before using the pastry.
15. Flaky pastryi should have three rollings and three foldings.
16. Us in individual recipes.