Rough puff pastry recipe Recipe

In a large bowl, mix the flour and salt together.

Add the cold butter and rub it into the flour until it resembles breadcrumbs.

Make a well in the center of the mixture and gradually add the cold water, mixing until a dough forms.

Turn the dough out onto a lightly floured surface and shape it into a rectangle.

Roll out the dough to a long rectangle, about 1cm thick.

Fold the top third of the dough down and the bottom third up, like folding a letter.

Give the dough a quarter turn and roll it out again into a long rectangle. Repeat the folding process.

Cover the dough in plastic wrap and refrigerate for 30 minutes.

Repeat steps 5-8 two more times, chilling the dough for 30 minutes between each fold.

After the final fold, refrigerate the dough for at least 1 hour or overnight before using.