Note: This pastry may be difficult to handle because of the high proportion of fat. A quarter of the fat is rubbed into the flour. Water is added to make a soft dough (but manageable). Proportion: Equal fat to flour.
Roll the dough in a diagonal shape and place a block of margarine in the centre of the pastry. Fold the thin outer edges over the thick centre block and margarine block ensuring that all corners are completely covered. The dough is then rolled as for the flaky pastry.
The dough should rise in flakes of 6 - 8 times its original height, if allowed to relax in the refrigerator for at least 30 minutes before baking at 230°C-240°C (450°F-475°F) for 20-25 minutes.
Recipe Note: Ideal for making vol-au-vent, vanilla slices and casings for pot pies.