Step 1
Mix the flour thoroughly first, then grasp the softened butter into the dough, and add the liquid part bit by bit to form a smooth, soft dough. If the dough is too dry, add a little warm water to adjust.
Step 2
Take the butter out of the trimmings, cut it into equal thickness slices and roll it flat so that it becomes a whole slice of butter.
Step 3
Divide the pastry into two parts and roll out one part so that it fits perfectly around the butter. Wrap tightly and roll out gently, 6-7mm thick.
Step 4
Roll into a rectangle, fold into three sheets, and roll out again. Fold it this way three times. Sprinkle flour as you roll, so the pastry doesn't break.
Step 5
Trim the edges of the resulting crust. Then cut it in half down the middle.
