220gcold coconut oilideally firm or at least semi-firm
1tbspgranulated sugar(optional, for a sweet dough)
Instructions
Begin by adding the flour and a generous pinch of salt to a large mixing bowl or food processor. (Also add the sugar at this stage, if using). Mix or pulse to combine, then add around ¼ of the chilled coconut oil. Use your fingers to mix the coconut oil into the flour until small crumbs form, or use the food processor to blitz the mixture. The crumbs should have a similar size to small peas. Repeat with the remaining coconut oil, adding around ¼ at a time.
When all of the oil is incorporated, drizzle 60ml ice cold water into the flour/oil mixture and mix until a dough forms. Add more water if the dough seems too dry. Pat into a loose ball or rectangle, tightly wrap in cling film and refrigerate for at least 30 minutes.
Once chilled, transfer to pastry to a clean, floured surface and roll into a rectangle, approx. 10-15mm thick. Turn the dough so the short side of the rectangle faces you (like a portrait piece of paper), then fold the top third of the dough down and the bottom third up, until they meet the centre – like you’re folding a leaflet.
Rotate the folded pastry by 90 degrees in either direction and repeat the folding. Roll out to the same thickness as before and repeat the folding. Rotate, roll and fold one more time (three times in total) then rewrap the pastry in cling film and place in the fridge for four hours before using.