Cut butter into smaller cubes. In a large bowl, add flour and butter. Mix together until dough is in large clumps (using your hands works great). Add water 1 Tbsp. at a time, until dough is no longer dry and clumpy. Form dough into a ball, cut in half, cover and place in the refrigerator for 30 minutes to an hour.

Meanwhile, add olive oil to a small frying pan. When hot, add garlic, allowing it to cook slightly for 2 minutes. When garlic is slightly golden, add leeks, thyme, and salt. Continue cooking on medium to high heat until leeks become slightly transparent and golden in color, 5-8 minutes. When done, set aside.

Remove dough from the refrigerator and kneed until slightly softened (using your hands). Either roll out on a floured surface or inside of a large Ziploc bag to prevent sticking (the college method when a rolling pin or cutting board are not available). Roll out to about 1/8 inch circle and set aside.

Taking 1 Tbsp. of softened goat cheese, spread onto dough, leaving 1 1/2 inches on the outside. Add leeks and garlic on top, followed by the salmon strips. Fold sides of dough inward. Salt and pepper salmon; brush with olive oil.

Bake at 375 F for 25-35 minutes, or until dough is fully cooked and slightly golden.