Puff pastry

1.Process flour, diced butter and a pinch of salt in a food processor until fine crumbs form. Add 250ml iced acidulated water (see note) and process until mixture just comes together. Turn out onto a lightly floured surface, knead until smooth, form into a disc, wrap in plastic wrap and refrigerate overnight.

2.Roll out pastry on a floured work surface to 25cm x 60cm, ensuring it’s an even thickness. Dust off excess flour with a dry pastry brush. With a short edge facing you, arrange half the butter slices in a single layer to cover middle third of pastry, then fold down top third of pastry to cover. Arrange remaining butter slices over folded pastry and fold up bottom third to cover. Turn clockwise so the “spine” of the pastry parcel is to your left, then turn pastry over, keeping spine on your left.

3.Roll out pastry to 25cm x 60cm with a short side facing you, fold down top third, then fold up bottom third. Turn pastry clockwise, flip over and repeat. Cover with plastic wrap and refrigerate until firm (2-3 hours).