1. Combine 250g (2 3/4 cups) flour, 100g (1/2 cup) sugar, and 6g (1 teaspoon) salt in a large mixing bowl.

2. In a separate bowl, whisk 250ml (1 cup) milk and 15g (1/2 ounce) active dry yeast together until the yeast is fully dissolved.

3. Add 115g (1/2 cup) softened butter to the dry ingredients and mix until a crumbly dough forms.

4. Gradually add the yeast mixture to the dough and mix until a smooth elastic dough forms.

5. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and shiny.

6. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.

7. Preheat your oven to 190°C (375°F).

8. Punch down the dough and shape it into a circle about 6mm (1/4 inch) thick.

9. Place the dough on a greased baking sheet and bake for 20-25 minutes or until the pastry is golden brown.

10. Let the pastry cool completely before filling and serving.