How to make traditional puff pastry

15g table salt

275ml warm water … 625g plain flour, plus extra for dusting

MAKES 1.5KG

95g salted butter, melted … 500g slab of dry butter or butter

Method: Dissolve the salt in the warm water. Mix in the flour, being careful not to overwork it. Add the melted butter, transfer to a work surface dusted with flour and knead to a smooth dough. Roll into an even rectangle, wrap in clingfilm and chill in the fridge overnight.

The next day, put the slab of dry butter between two sheets of greaseproof paper. Using a rolling pin, beat the dry butter into a 33 x 13cm rectangle. On a lightly floured work surface, roll out the dough to twice the size of the butter and place the butter into the middle of the dough. Fold one side of the dough over the butter to half cover it, then fold the other side of the dough over the butter to cover the other half, so that the two edges of dough meet. Pinch together the top and bottom edges of the dough to seal the butter inside. Fold the dough in half lengthways, then turn it 90 degrees to the right (a quarter-turn). Wrap in cling film and rest in the freezer for 20 minutes.

Roll out the dough to form a rectangle. Fold and turn as before, then chill overnight in the fridge.

On day 3, fold and turn as before and return the dough to the fridge to rest for two hours before giving another fold and turn. Wrap in cling film again and chill overnight.

On day 4, give two more folds and turns, resting for 30 minutes between each one. Chill in the fridge for three hours, then roll the dough to 6.5mm thick to use as desired. Alternatively, you can wrap the dough in cling film and freeze for up to three months.