Butter puff pastry

Method

1. Sift the flour and salt together into a mixing bowl.

2. Make a hollow in the middle of the flour. Pour the lemon juice into the hollow and mix into the flour. Add enough cold water to form a pastry ball.

3. Place the pastry on a floured surface and knead gently for 5 minutes, until the dough is smooth and not sticky.

4. Roll out the pastry until it forms a square large enough to wrap around the butter.

5. Place the butter (straight from the fridge) in the middle of the pastry. Fold the pastry over the butter.

6. Using a rolling pin, flatten the pastry-wrapped butter slightly. Roll it out gently and evenly into a long strip, making sure the butter remains contained within the pastry.

7. Fold a third of the pastry strip towards the middle, then top with the remaining pastry flap, making a triple-layered piece of pastry.

8. Gently press this down without sealing the edges. Set aside to rest in a cool place for 15 minutes.

9. Place the pastry on a floured surface so that the unsealed edge is towards you. Repeat the rolling and folding process four more times.

10. Set aside to rest in a cool place for 10 minutes. Place the pastry on a floured surface so that the unsealed edge is towards you. Repeat the rolling and folding process three more times.