Rough puff pastry recipe

Tip the flour into a large bowl with the salt and toss the cubed butter into the flour. Rub the butter and flour together gently with your fingertips until the butter is in big chunky pieces and well coated in flour. Add 125ml of ice-cold water, mixing gently with a table knife until it just comes together into a shaggy ball. Wrap in cling film and chill for 30 minutes.

Lightly flour a worksurface, shape the ball into a rough rectangle then roll it out to 15cm x 30cm. Turn one of the narrow edges towards you and fold over the bottom ¹/3, brushing any excess flour away. Then fold the top ¹/3 up and over this. Turn the pastry 90 degrees and repeat. Wrap and chill, then repeat this process twice more (for a total of six rolls and folds, and two 30-minute chills in the fridge). Chill for 1 hour before using.