Rough Puff Pastry

In a bowl, mix the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour. You can also do this in a food processor.

Add the vinegar (or lemon) and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together. Add enough water to form a firm dough that is not sticky or too wet. Leave it to rest for about 5 minutes in the fridge.

Roll the dough out into a long rectangle about 15cm wide, and 40cm long.

Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.

Fold over the portion without butter, towards the middle. Then fold over the other end, over the first fold.

Turn the dough 90 degrees and roll it out to form another long rectangle, about 15cm wide, and 40cm long.

Repeat with the rest of the butter and fold over.

Complete 3 more folds so you have folded the dough about 5 times. You shouldn’t need to refrigerate between folds, if you work quickly, but if it’s a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.

After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge for at least 2 hours before using.