Katherine's Puff Pastry

Method

• Step 1
  Mix the salt with the 375 g flour.
• Step 2
  Add 200 mL of the cold water to the flour and add remaining 60 mL as required to make a workable dough.
• Step 3
  Knead until dough is soft, approximately 80 kneadings.
• Step 4
  Flatten out dough and refrigerate, 30 minutes.
• Step 5
  Combine butter with remaining 40 g flour and mix well. It will form a soft paste for easy spreading.
• Step 6
  Take chilled dough and roll out to a rectangle about 1 cm thick.
• Step 7
  Leaving a 2 cm margin around edge of dough, spread butter over 2/3 of the dough.
• Step 8
  Fold the dough into thirds like you are folding a letter starting with the third that has no butter.
• Step 9
  Refrigerate for 20-30 minutes.
• Step 10
  Roll out dough to the same size rectangle as in step 6.
• Step 11
  Fold the dough so the two short ends meet in the middle and then fold the dough in half (this is known as a 'four fold').
• Step 12
  Refrigerate dough again for approximately 20 minutes.
• Step 13
  Repeat 'four fold' and chilling steps two more times.
• Step 14
  Keep pastry refrigerated until ready to use.