Sift the flour and salt into a large bowl and chill in the fridge.
Cut the butter into small cubes.
Stir the butter into the flour until pieces are well coated.
Mix in cold water quickly with a knife to form a rough dough.
Shape the dough into a flat sausage and chill for 15 minutes.
Roll the pastry on a floured surface until 1cm thick and 45x15cm in size.
Fold the bottom third up and the top third down to form a 15x15cm square.
Turn the dough 90 degrees and press the edges with a rolling pin.
Repeat the rolling and folding process four times until smooth.
Chill the finished pastry for at least one hour before using.
Roll thin and bake at 200°C for approximately 30 minutes.