mins before covering and throwing the whole thing in the oven. Leave it bubbling away for at least 2 hours, stirring now and then. This is going to make your kitchen smell awesome . After about 2 hours remove your pot and put it back on the hob without its lid to reduce the sauce. When you're left with a pretty robust, thick sauce, you should be done. Put the filling to one side to cool down and then pop it in the fridge over night. The most important thing with pastry is to keep everything as cold as possible. Open the windows, hold your hands under the cold tap and dry them and clear a mixing bowl sized space in the fridge before you start. Sift your flour and salt into a large bowl. Using a table knife, toss the butter cubes with the flour. Sprinkle about 12 tablespoons of water over the flour while stirring quickly with your table knife so that the paste clumps together. Now use your fingertips to Gather the lumps together, leaving any dry mixture in the bottom of the bowl. It will look hideous. Flour your surface and mould your dough into a rectangle. Now start rolling it out. (I used a marble rolling pin but you could always use a cold (dry) wine bottle, just remember to cover it in flour first.) Roll it out so it is 3 times as long as it is wide. Fold it over itself like you