Place the flour and butter into a large bowl and using your hands mix together with the water until the dough becomes pliable. The amount of water required may vary slightly according to the absorbency of the flour. Place the dough on a floured surface and knead well until it feels elastic. Wrap in cling film and leave in the fridge for 1 hour.
To make the filling, mix the sausage meat with the parsley, then roll into two long sausages and chill.
Return the chilled dough to the floured work surface and roll into a rectangular shape measuring 20 x 30cm. Fold in thirds like a letter. Fold the bottom third up, then fold the top third down over it.
Repeat then place the dough back in the fridge for another hour.
Repeat this process one more time, before wrapping the dough in cling film and leaving it to rest overnight in the fridge.
Place the flour and butter into a large bowl and using your hands mix together with the water until the dough becomes pliable. The amount of water required may vary slightly according to the absorbency of the flour. Place the dough on a floured surface and knead well until it feels elastic. Wrap in cling film and leave in the fridge for 1 hour.
To make the filling, mix the sausage meat with the parsley, then roll into two long sausages and chill.
Return the chilled dough to the floured work surface and roll into a rectangular shape measuring 20 x 30cm. Fold in thirds like a letter. Fold the bottom third up, then fold the top third down over it.
Repeat then place the dough back in the fridge for another hour.
Repeat this process one more time, before wrapping the dough in cling film and leaving it to rest overnight in the fridge.
