Cut butter into pieces, place on a saucer and freeze for at least 30 minutes.
Place parmesan into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place butter, ice cubes, flour and salt into TM bowl. Chop 7 sec/speed 7.
Add 60g of the milled parmesan and mix 5 sec/Reverse/speed 5.
Knead 3 min/interval while adding the vodka through hole in lid.
Push together into a tight rectangle. Wrap in Silpat mat or parchment paper and refrigerate for about 30 minutes before proceeding.
Preheat oven to 200°C.
Roll dough out into a large rectangle then fold over in thirds to make an envelope shape. Turn so the folded edge is towards you and repeat. Do this until you have a flexible sheet of pastry. If the pastry gets too soft while you are working with it, return it to the fridge for a few minutes before continuing.
Roll into a sheet about 1 cm. in thickness. Use as directed in recipes of choice. Brush with egg wash, and sprinkle with the remaining parmesan as needed. Bake in a hot oven until puffed and golden.