Step 1: Prepare the Dough

• In a large mixing bowl, combine the 250g of plain flour and 1/2 teaspoon of salt. Add the 250g of cold, cubed butter to the flour mixture. Using your fingertips, gently rub some of the butter into the flour, but leave most of the butter in large chunks. The mixture should look uneven, with pieces of butter visible throughout.

Step 2: Add Water and Mix

• Gradually add 150ml of cold water to the mixture, stirring with a knife or spatula until the dough begins to come together. The dough should be rough and lumpy, with visible pieces of butter. Avoid overmixing to ensure the dough remains flaky.

Step 3: Chill the Dough

• Turn the dough out onto a lightly floured surface and shape it into a rough rectangle. Wrap the dough in cling film and refrigerate for at least 20 minutes to allow it to firm up.

Step 4: Roll and Fold the Dough

• After chilling, remove the dough from the fridge and place it on a floured surface. Roll it out into a long rectangle, about 1cm (1/2 inch) thick. Fold the top third of the dough down to the center, then fold the bottom third up over the top, like folding a letter.

Step 5: Rotate and Repeat

• Rotate the dough 90 degrees, so the folded edges are facing you. Roll the dough out again into a long rectangle and repeat the folding process. This is the first turn. Wrap the dough in cling film and chill it for another 20 minutes.

Step 6: Repeat the Rolling and Folding

• Repeat the rolling and folding process 2 more times, chilling the dough for 20 minutes between each turn. After the final turn, the dough is ready to use. You should have completed 3 turns in total.

Step 7: Use or Store

• Your rough puff pastry is now ready to be used in your favorite recipes. If you’re not using it immediately, wrap it in cling film and refrigerate it for up to 2 days, or freeze it for up to 1 month.