Sift the flour and salt into a mixing bowl. Rub in 2 tablespoons of the butter, as for shortcrust pastry dough, or use a food processor
. Mix in the water and then gently knead
on a floured surface, preferably marble. Wrap it in plastic wrap
and refrigerate for 30 minutes.
Keep the rest of the butter out so that it softens, then flatten it into a rectangle 1 inch thick. On a lightly floured surface, roll out the dough into the same size as the butter. Place the butter in the center of the pastry and then fold over the top and bottom of the dough to cover the butter.
With the rolling pie, press down on the edges to seal in the butter, then give the dough a quarter turn clockwise. Now roll the dough out so that it returns to it's original length. Fold over the ends again, press them together with the rolling pin
, and give a further quarter turn clockwise. Repeat the process once more, then rest the dough in the fridge for at least 30 minutes, remembering which way it is facing.
Repeat the rolling and turning process twice more, then refrigerate for a final 30 minutes before using or freezing. If the dough gets warm and buttery at any stage during the process, put it in the fridge to chill.
If you prefer not to make your own, you can buy ready made puff pastry
, but try to find the very best available.