Ingredients
225g plain flour
100g butter, diced
pinch salt
or
Pastry dough
400g flour
2 tbsp of butter or margarine
1/2 tsp salt
Water as needed
For oily dough
200 g flour
150g butter or margarine
First make the soft dough and the oily dough separately
Method
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
