Puff Pastry (rough puff version)

2 cups plain flour

1 tsp salt

285g unsalted butter cut into 2 cm cubes.

1/2 cup water

Place flour and salt in a large bowl and whisk to combine.

Mix the flour and butter, aim to coat all of the butter with flour.

Press and squash each piece of flour, aim to keep each piece intact.

Make a well in the centre of the flour mixture, add the water. Use your hands to push the water into the flour and butter mixture.

After a minute or two of you can switch to a gentle kneading motion but not for more than a minute or two, you don’t want to release too much gluten.

Add more water, 1 tbs at a time and continue gentle kneading until it holds together. You will still see chunks of butter, this is fine.

Divide the dough in half and press each piece into a disk, cover each tightly with plastic wrap.

Place in the fridge for at least 30 minutes.

Work with one piece of dough at a time on a floured workbench. Use a rolling pin to roll it out to a thickness of approximately 1.2 cm, any shape is fine, just focus on the thickness of the dough.

Wipe or brush off excess flour with your hands or a pastry brush.

Fold the dough in half, and then in half again (ie into quarters.)

Wrap the dough tightly and refrigerate for between 15 and 30 minutes.

Roll the dough again to a thickness of 1.2 cm and fold again as above. Remember to dust off excess flour.

Refrigerate for 15-30 minutes between each roll and fold.

Wrap in plastic wrap and refrigerate until needed.

You will need to refrigerate the dough for at least 2 hours before using.

The instructions for how to bake the dough will vary depending on what you are making.