INGREDIENTS

INSTRUCTIONS

Remove a pack of butter from the fridge, weigh out 4oz/110g, wrap  in a
piece of foil and return to the freezer or freezing compartment  of the
fridge for 30-45 minutes.  2 When ready to make the pastry, sift the
flour and salt into a large,  roomy bowl. Take the butter out of the
freezer, fold back the foil  and hold it in the foil, to keep it cool.
3 With the coarse side of a grater put in the bowl over the flour,
grate the butter, dipping the edge into the flour several times to
make it easier to grate.  4 You'll end up with a large pile of grated
butter in the middle of  the flour. Don't use your hands yet, keep
trying to coat the fat  pieces in flour.  5 Sprinkle 2 tbsp cold water
all over, use the palette knife to bring  it all together and finish
off using your hands. Add more moisture if  necessary - the dough
should come together, leaving the bowl fairly  clean, with no bits of
loose butter or flour anywhere.  6 Put into a polythene bag and chill
for 30 minutes before using.  Remember, this, like other pastries
freezes extremely well, in which  case you will need to defrost it
thoroughly and let it come back to  room temperature before rolling it
out on a lightly floured surface.  Converted by MC_Buster.  Per
serving: 813 Calories (kcal); 92g Total Fat; (99% calories from  fat);
1g Protein; trace Carbohydrate; 248mg Cholesterol; 1070mg  Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit; 18
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1461
Calories From Fat: 861
Total Fat: 97.9g
Cholesterol: 243.8mg
Sodium: 3220.4mg
Potassium: 275.6mg
Carbohydrates: 134.8g
Fiber: 4.8g
Sugar: <1g
Protein: 16.4g