This is a low key simple pastry, for best results, and if you have the time I suggest
4oz (125g) butter
8oz (250g) plain flour
pinch of salt
Measure out butter, then wrap it in foil and place it in the freezer, for 30-45 minutes.
Sift flour and salt into a large bowl (lifting the sieve high giving it a good airing).
Take the butter out of the freezer, fold back the foil.
While holding it in the foil, grate the butter, dipping the edge of it into the flour several times to make it easier to grate.
Take a normal kitchen knife start to distribute the gratings into the flour until the mixture looks evenly crumbly.
Then, using a tablespoon, sprinkle in cold water. Start with 1 tablespoon then continue to use the knife, making cutting movements and adding more drops of water, until the mixture begins to form a dough.
Now bring the whole thing gently together using your hands. If you need a bit more moisture, that’s fine. The dough should come together in such a way that it leaves the bowl fairly clean.
Rest the flaky pastry – pop it into a plastic bag and chill for 30 minutes before using.
The pastry freezes extremely well, in which case you need to defrost it thoroughly and let it come back to room temperature before rolling out.