Quick puff pastry

Preparation

1. 1

   Cut the cold butter into small cubes and toss it with the flour without trying to fully work it in — large visible butter chunks are normal at this stage.

2. 2

   Add 10 cl of salted water and bring the dough together roughly; it should still be streaked with butter.

3. 3

   Roll the dough into a rectangle and fold it in three like a letter to give it a first 'turn', then rotate it a quarter turn.

4. 4

   Repeat to give it 4 turns in total, wrapping and resting it 15 minutes in the fridge between turns if the dough warms up or gets stretchy.

5. 5

   After the last turn, wrap and rest at least 30 minutes before rolling out and using — these layers are what make the pastry puff up in the oven.