Rough puff pastry
- 500g bakers flour
- 1 tsp fine salt
- 450g cold cultured butter, finely diced
- 180ml iced water
1 Combine the flour and salt in a bowl, then add the butter and toss to coat. Add the water, then cut in with a pastry scraper until the dough just comes together. Roll out to a rectangle 60cm x 30cm, then fold into thirds and refrigerate for 1 hour. Repeat the roll two more times.