Rough-puff pastry

Method

• step 1

  Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

• step 2

  Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.

• step 3

  Cover with cling film and leave to rest for 20 mins in the fridge.

• step 4

  Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.

• step 5

  Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

• step 6

  Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.

• step 7

  Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.