Quick Puff Pastry
250g strong flour
250g unsalted butter, chopped, at room temperature
Sift the flour into a large bowl with a good pinch of sea salt.
Add butter to the flour and rub in using your hands. You should still be able to see chunks of butter. Make a well in the centre, add 100ml cold water and combine, adding a little more water if necessary, until you have a firm rough dough.
Roll out on a lightly floured board into to a rectangle about 20cm x 50cm. You should be able to see streaks of butter in the pastry.
Fold a third of the pastry into the centre, then fold the bottom third up over that. Give dough a quarter turn and roll out again. Repeat folding, rolling and turning twice more.
Chill pastry for 30 minutes before using.