Rough puff pastry

250g chilled butter, cut into cubes, 1⅔ cups (250g) plain flour, plus extra for dusting, ¼ cup (60ml) chilled water

Combine the butter and flour on the bench, using the heel of your hand to work them together. Add the water as necessary to form a rough dough – it’s okay to see some marbled streaks of butter. Cover with plastic wrap and chill in the fridge for 30 minutes. On a lightly floured work surface, roll out the pastry until you have a large rectangle. Dust off any loose flour. Fold the top half of the pastry down, then fold the bottom half up so you have a long slim rectangle. Now turn the pastry 90 degrees and roll into another large rectangle, trying to roll in only one direction if possible (this helps keep the butter’s ‘marbled’ effect and ideally it will keep your pastry nice and puffy and flaky). Fold and roll again; cover with plastic wrap and chill for 20 minutes or until needed.