500g margarine

500g flour (minus ¼ cup)

½ tsp salt

1 tsp ceam of tartar

1 egg yolk

1 tblsp lemon juice

1 cup iced water

¼ cup maizena

1 tsp cream of tartar

 Sift this together and divide into 4 parts 

Divide margarine in 5 equal portions. 

Sift flour and cream of tartar twice.

Beat egg yolk, add lemon juice then mix with iced water.  Rub one portions of butter into flour and mix till fine like breadcrumbs.  Make soft pastry dough with liquid, and knead dough slightly.  Roll dough out into a rectangle, fold and roll out again.   After you have rolled it out the second time, grate the one portion of butter over it but keep 2 cm of edges butter – free.  Over butter sprinkle liberally with the maizena mixture.

Fold the edges inwards.  Now bring the four corners towards the centre to form an envelope shape.

Roll out three more times – without butter (since it has all been used up) and fold.  Rest dough overnight before rolling out and adding fillings or keep in deep freeze till required.

To Bake

Roll out and fill pastry.  Brush with egg yolk.  Bake in 200°C oven till pastry is well puffed out (7 to 10 minutes) then switch down to 180°C and finish baking.