Rough Puff Pastry

Mix flour and salt with the cold butter, leaving visible chunks. Add water and lemon juice and bring together roughly.

Roll into a long rectangle on a cool surface.

Fold the top third down and bottom third up like a letter.

Wrap and chill to keep the butter firm.

Rotate 90 degrees, roll and fold again. Repeat until the dough has completed four turns, chilling whenever soft.

Chill thoroughly before rolling for the recipe.

Roll evenly without pressing butter out of the edges.

Cut cleanly with a sharp knife and avoid crushing the edges.

Chill shaped pastry so the layers stay distinct.

Bake in a hot oven until fully risen, crisp and deeply golden.