Puff Pastry

1. 500 g (1 lb) flour.                                                                               3. Salt.
2. 500 g (1 lb) butter.                                                                             4. Water.


    Take half the flour and cut 125 g (1/4 lb) butter into it with a knife, roughly. Then mix with cold water (about a cupful). Take a little more flour and turn out dough on to pastry board or slab. Roll lightly and spread a portion of the butter on, dusting over with flour and then folding and rolling out lightly. Repeat this until all butter and flour is used up. Let it stand for a few hours in a cool place or overnight. Then roll it out very thin, dust with flour and fold as many times as you like. Roll out again lightly about 15 cm (1/2 in) thick and cut as required. Put in a very hot oven to puff it up and later let the oven cool down or remove to lower ledge in oven. A little more flour can be used for rolling out if you have used up the 500 g.