Rough-puff pastry

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1. 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.
2. 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.
3. 3
   Cover with cling film and leave to rest for 20 mins in the fridge.
4. 4
   Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
5. 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.
6. 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.
7. 7
   Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.