Flaky Pastry

Ingredients:

oil dough
400g plain flour
200g shortening

water dough
600g plain flour
2 tbsp sugar
2 tsp salt
120g margarine
240g cold water

Method:
Prepare both type of pastry first. After that, we use water dough to wrap oil dough.

oil dough
1. Cut shortening into flour using a knife, then use your fingertips to rub the shortening into flour until it resembles fine breadcrumbs.

2. Gently knead into a dough.

water dough

1. Place the flour, sugar and salt in a large bowl. Use your fingertips to rub the margarine into the flour until it resembles fine breadcrumbs.
   
   
2. Add the cold water and use a round-bladed knife to stir until a dough forms. Turn dough onto a lightly floured surface and gently knead until just smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest. 
3. Use a lightly floured rolling pin to roll out the dough to a rectangle. Use a rolling pin to roll oil dough to make smaller rectangle. 
4. Place the oil dough in the centre of the water dough. Fold the end closest to you over the oil dough, then fold the opposite end over the top (the oil dough should now be enclosed in the dough).
5. Turn dough 90° clockwise and gently press edges together. Use a lightly floured rolling pin to gently tap to flatten oil dough. Roll out dough to a rectangle and repeat folding process as before. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
6. Remove dough from the fridge and repeat rolling and folding process 2 more times. Cover with plastic wrap and place in the fridge for 30 minutes to rest. Repeat rolling and folding process a further 2 times and place in the fridge for 30 minutes to rest. (Dough should have been folded and rolled 6 times altogether.)