Ingredients

Method

• 500 g cake flour
• 1 t salt
• 500 g unsalted butter, cut into cubes and brought to room temperature
• 250 ml ice water

Method

Ingredients

Sieve the flour and salt into a large mixing bowl. Add butter and rub into the flour using a palette knife or dough cutter, for its colder than your hands, to the stage where it resembles large buttery crumbs.

Make a well in the middle and add half of the water. Gently work the water into the flour mixture, add more water until a dough forms.

Very important: don't knead the dough as this will cause it to form gluten. If doesn't matter at all that there are still flakes of butter visible in the dough.

Turn the pastry onto a lightly floured surface. Divide in half and roll each portion out to about 10cm x 20cm. Fold the pastry over to form 3 folds (the first turn).

Repeat the process again as before and fold over to form 3 folds. Place in a plastic bag and refrigerate for 30 minutes.

Once rested  turn clockwise and repeat the rolling and folding process twice more. Refrigerate for another 30 minutes before using.

Roll out the folded pastry into a sheet cover with greaseproof paper and roll up if not using immdiately. 

Cook's note: when it comes to baking your puff pastry I suggest heating your tray in a 220ºC oven, so as soon as the pastry comes into contact with the tray it forms a crust reducing your chances of a soggy base.