Te Pōhā - The Pastry

• Grate all of the pata (butter) and chill it in the freezer for 10 minutes.
• Add the puehu parāoa (flour) and tote (salt) in to a bowl. Add in 40g of the chilled pata (butter) and rub it in to the flour with your fingers until crumbly.
• Pour in the wai mātao (chilled water) and stir the mixture with a fork.
• Tip the dough on to the table and knead for a couple of minutes. Add a teaspoon more of cold water if needed.
• Once a smooth dough appears, roll it out to a 20cm by 30cm rectangle. Sprinkle half of the pata mātao (chilled butter) on to the bottom two thirds of the pastry, leaving the top third free of butter.
• Fold the top third of the dough down and press the seam down. Fold the second third down and press the seam down.
• Roll it out to a 20cm by 30cm rectangle. Sprinkle the second half of the pata mātao (chilled butter) on to the bottom two thirds of the pastry, leaving the top third free of butter.
• Fold the top third of the dough down and press the seam down. Fold the second third down and press the seam down.
• Roll it out to a 15cm by 20cm rectangle and fold it in to thirds again. Wrap it in baking paper and refrigerate for 30 minutes.
• Roll out the chilled dough to a 20cm by 30cm rectangle. Fold both ends of the pastry in to the centre line. Fold it in half again. Give it a little roll, wrap in baking paper and chill for 30 minutes.
• After the final chill the pastry is ready to use in whichever way you want.