Puff Pastry

Sift together the flour and the salt into a mixing bowl. Work the butter with a knife until it is soft. Rub 50g butter into the flour and salt.

Add the water and lemon juice and mix to a farily soft elastic dough. Knead lightly on a floured surface until smooth.

Roll out the dough into an oblong, 3 times as long as it is wide

Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. fold the bottom third up and the top third down and turn it around, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin.

Repeat the rolling and folding process until all the butter is used. Wrap the dough in clingfilm and chill for at least 30 minutes before using.