Rough Puff Pastry

Directions

1. 1
   Dice the chilled butter into the flour.
2. 2
   If you used unsalted butter add a good pinch of salt.
3. 3
   Add water, a tablespoon at a time, and mix gently with a metal spoon, try to keep the butter cubes as intact as possible.
4. 4
   Only add the water a little at a time, you want a dry dough, from when this photo was taken...
5. 5
   It only took half a tablespoon of water more to get to the stage when it could be formed into a ball using your hands.
6. 6
   Shape the ball into a rectangle and on a lightly floured surface, with a rolling pin, roll in one direction only away from you until the pastry is about half a centimetre thick.
7. 7
   Take the top third and fold it towards you, then take the bottom third and fold it on top.
8. 8
   Rotate the pastry a quarter turn and repeat the rolling and folding.
9. 9
   Roll and fold and turn four more times, six in total.
10. 10
    Then wrap in plastic wrap and chill in the fridge for at least 30 minutes, after which the pastry is ready to use.