200 g unsalted butter, cut into small pieces (1-2 cm) and frozen
200 g plain flour, plus extra for dusting
90 g chilled water
½ tsp salt
Place butter, plain flour, chilled water and salt into mixing bowl and mix 20 sec/speed 6.
Transfer pastry dough onto a lightly floured silicone bread mat or work surface then shape into a ball and flatten into a rough square. Wrap pastry square in plastic wrap and place into refrigerator for 20 minutes.
Unwrap dough and place onto a lightly floured silicone bread mat or work surface. Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide (approx. 60 x 20 cm). Fold dough into thirds and give folded dough a quarter turn to the left. Repeat rolling and folding process twice, then return to refrigerator for 20 minutes or place into freezer for 5 minutes before using.
Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
Roll dough into a rectangle (5 mm thick) and cut into required shape or shapes right before baking. Bake for 20 minutes (200°C) for one large piece of pastry, 12-15 minutes (200°C) for smaller pastries, or as per other recipes. Allow to cool on a wire rack before storing in a sealable container or serving.
This is the original recipe on cookidoo.