Turn the mixture out onto 2 large pieces of cling film laid out in a cross formation and wrap up to seal the block of dough. Chill for at least 2 hours before rolling, or leave overnight in a fridge and roll out the next day.
Tip: This can be frozen for up to a month. To defrost, leave the wrapped dough in the fridge overnight. In the morning, leave it out at room temperature for an hour. After, knead the dough to make it pliable.