Puff pastry is not hard, but is time consuming. Rough puff uses a similar technique, and gives a good result, but doesn’t take quite as long.
225g plain flour
½ tsp salt
250g unsalted butter
150ml cold water
Sift the flour and salt into a mixing bowl. Put the bowl into the fridge while you cut the butter into small cubes.
Use a knife to stir the butter into the flour until each piece is coated in flour. Pour in the water and use the knife to bring everything together into a rough dough.
Gather the dough into a bowl and turn it onto the work surface. Squash it into a fat, flat sausage, wrap in clingfilm and chill for 15 minutes.
Flour the work surface and the pastry lightly. Roll out in one direction until it’s about 1 cm thick and three times as long as it is wide. Keep the sides as straight as possible.
Fold the bottom third of the pastry up over the middle third, then the top third over that. Make the corners as square as possible.
Turn the dough so that the open edge is facing to the right, like a book. Roll out and fold the pastry again. You want to do this a total of 4 times. If the pastry starts to feel warm and greasy put it back in the fridge to cool down.
Chill for at least half an hour before use.