Flaky Pastry or Rough Puff Pastry

Sieve the flour and salt into a large mixing bowl.

Take the whole frozen block of butter and dip it into the flour before grating.

Now grate all the butter into the flour, re dipping it into the flour to stop it sticking to the grater.

Break the grated mass of butter gently with a knife, distributing it into the flour. Avoid using your hands as the butter must stay cold.

Add the cold water about 1 tablespoon at a time until the dough comes together and all the flour and butter sticks together leaving the bowl clean.

Turn out and wrap in cling film and chill for 30 minutes before using.

Roll out using a floured rolling pin on a flour dusted surface to prevent the pastry from sticking.