Puff Pastry

• 4 cups (500 g/1 lb) plain (all-purpose) flour
• ¼

Sift the flour and salt into a large mixing bowl and make a well in the centre. Add the diced butter and liquids and, with your fingers, incorporate the surrounding flour into the ingredients. When these have been thoroughly amalgamated into a dough (détrempe), cover with plastic wrap (cling film) and refrigerate.

Knead the remaining 500 g (1 lb) butte