PUFF PASTRY

Makes approximately 600g 200g chilled unsalted butter 250g strong flour, plus extra for dusting 1 egg yolk 90ml ice-cold water sea salt baking paper

Place the chilled butter between two sheets of baking paper and hit with a rolling pin until it is a slab approximately 15cm square. In a mixing bowl, combine the flour, a pinch of sea salt and the egg yolk with the iced water. Bring together with one hand in the bowl, kneading for 1-2 mins until a smooth dough forms.

Dust a clean kitchen surface with flour and roll the dough to a 15 x 45cm rectangle. Place the slab of butter in the middle of the dough and fold one side of the pastry over it followed by the other side. Turn the pastry 90° so the folds are facing you. Roll into a 15 x 45cm rectangle again, fold one third of the pastry into itself, then fold the other side over that. Repeat the process. Wrap the pastry in an airtight wrap and leave to chill for 1 hr before using or freeze straight away for future use.