Divide butter up into four equal parts and refrigerate .

sieve the flour and salt together into a mixing bowl and rub in one quarter of the butter .

Add the water and mix to a soft dough with a round bladed knife .

Knead to a smooth dough ,cover and leave the pastry in the refrigerator for at least 20minutes .

Roll into a rectangule three times as long as it is wide and approximately 1/4 inch thick .

Using one quarter of butter,flake it in knobs over the upper two thirds of the pastry to within 1/2 inch of the edge .

Fold up the pastry by turning the bottom third up and the top third down . Press the edges to form a seal . Cover and rest in the refrigerator for 20minutes .

Half turn the pastry so fold is on the right side . Roll out to an oblong and repeat the process twice more . Cover and refrigerate until required .

makes up to 8oz .