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1
Sift the flour and salt together into a bowl.
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2
Make a well in the middle, add the lemon juice, and stir with a knife, adding enough cold water to make an elastic dough.
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3
Place on a floured board and knead for five minutes until the dough is smooth and doesn't stick to your fingers.
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4
Roll the dough into a rectangle large enough to cover the butter.
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5
Put the butter in the middle of the dough and fold the dough ends over the butter.
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6
Flatten the dough with a rolling pin, then roll out gently (so the butter does not come through the dough) into a long strip.
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7
Fold the ends of the dough towards the middle, forming three layers.
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8
Press down gently.
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9
Let pastry rest in a cool place for 15 minutes.
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10
Place the pastry on a floured surface with the unsealed edge towards you.
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11
Roll and fold as before.
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12
Turn and repeat three more times.
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13
Leave the pastry to rest in a cool place for 10 minutes.
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14
Place the pastry on a floured surface with the unsealed edge towards you as before.
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15
Roll and fold again, turning and repeating three more times, as before.
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16
The pastry is now ready for use.
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17
Use in your favorite recipe.
