A versatile pastry that can be used instead of flaky or puff pastry. Keep all the ingredients and equipment you’re working with as cold as possible. The pastry can be used for savoury dishes, pies, pastries and sweet dishes.
Sift 2 cups of flour and a pinch of salt together into a large bowl.
Rub 125 g of cold butter into the flour until it resembles breadcrumbs.
Add about 80 ml of ice cold soda water and mix to form a firm dough. Cover and chill in the fridge for about an hour before use. Bake the pastry at 200C.