Ingredients:
* 175g (6 oz) Stork margarine
* 250g (8 oz) plain flour, sieved with
* Pinch of salt
* 2 x 5ml spoons (2 teaspoons) lemon juice
* 6-8 x 15ml spoons (6-8 tablespoons) cold water

OVEN: Pre-heat to hot (220°C, 425°F, Gas No. 7) unless otherwise stated in recipe.
SHELF: According to recipe.
1. Divide Stork into four,
2. Rub a quarter of fat into the flour, leaving remaining three- quarters of the fat in a cold place or refrigerator until required.
3. Add lemon juice and water and mix to a fairly soft dough with the blade of a knife.
4. Turn out onto a lightly-floured surface and knead for 5 minutes, until smooth and silky. Sprinkle with flour, cover with a damp cloth or polythene bag and leave to rest for 15 minutes in a cool place.
First Rolling
5. Roll out to a rectangle approximately 38 x 13 cm (15 x 5 inches).
6. Brush off any surplus flour. Divide another quarter of the Stork into small knobs and dab them evenly over the top two-thirds of pastry.
7. Fold bottom third up and top third down to cover it.
8. Seal edges with rolling pin.
Second Rolling
9. Turn dough round so that the right-hand edge faces you. Lightly roll out to a rectangle approximately 38 x 13 cm (15x5 inches).
10. Brush off any surplus flour. Dab third portion of Stork over as second portion. Fold and seal edges as before. Place on a floured plate, sprinkle with flour, cover with a damp cloth or polythene bag. Rest in a refrigerator or cold place for 20 minutes, until cool and firm.
Third Rolling
11. Repeat as for second rolling, using the last portion of Stork. It is not, however, necessary at this stage to rest the dough.
Fourth Rolling
12. Repeat as for second rolling without adding any more Stork. Rest as before.
13. After the last rolling and resting, the pastry is ready to roll to the thickness in recipe used.
NB: In hot weather, rest dough after every folding and sealing and if the dough is very sticky or patchy, give an extra rolling and folding.