Amazing Flaky Pastry

This is a buttery flaky pastry not made in the traditional way, in fact it uses butter that is almost melted instead of the traditional chilled butter. The result is a rich buttery flaky pastry which is perfect for both sweet and savoury dishes. The dough after mixing in The Tefal Cuisine Companion must be refrigerated for at least 12 hours before use. I refrigerated mine for 18 hours before using.

Pastry rounds topped with bocconcini, diced chorizo and halved cherry tomatoes.

Chilled diced butter after adding boiling water. 

Note: You will need a generously floured surface to roll out the dough as it tends to be sticky, I find a well floured silicone sheet ideal. I also keep a pastry brush at hand to brush off excess flour from the dough after cutting out.
Note: This recipe makes a lot of dough, you can use half and freeze the other half.

500 gms Butter chilled
550 gms Plain Flour
5 gms Cream of Tartar
250 mls Boiling Water

Dice chilled butter into 1&1/2 cm cubes and refrigerate.
Insert Kneading Blade. Stopper in.
Add flour and cream of tartar
Sp10:15 sec
Remove stopper
In heatproof bowl add chilled diced butter, add boiling water and set aside for 2-3 mins stirring occasionally, there should still be small chunks of butter visible. (See photo above).
Add the butter and boiling water mixture to the flour in the Cuisine Companion bowl.
Select Pastry P1 and mix for 45 seconds.
Scrape dough onto a large plate, cover with cling wrap and refrigerate 12-18 hours. (I changed my cling wrap with a new piece after a couple of hours).
Take out of the fridge 15 mins before using.
Cut dough in half (place remaing half in fridge until ready to use) and roll out 1/2 cm thick on generously floured surface.
Use as desired.