Combine the plain flour and salt in a large mixing bowl. Add the chilled, cubed butter and rub it into the flour using your fingertips, working quickly to prevent the butter from melting. Continue until the mixture resembles coarse breadcrumbs with no large butter chunks visible.

Gradually add cold water, one tablespoon at a time, mixing with a knife or your hands. Add just enough water (typically 4-6 tablespoons) until the dough comes together. The dough should feel slightly rough and not overly smooth-this is characteristic of the paul hollywood rough puff pastry method.

Transfer the dough to a lightly floured work surface. Roll it out into a rectangle approximately 20cm x 40cm (8in x 16in), keeping the edges as straight as possible. The thickness should be about 1cm.

Using a box grater, grate half of the frozen butter over the bottom two-thirds of your dough rectangle. The frozen butter is key to creating those flaky layers, as it stays solid during the folding process.

Fold the top third of the dough (without butter) down over the middle third. Then fold the bottom third (with butter) up and over, as if you’re folding a business letter. You should now have three layers.

Rotate the folded dough 90 degrees clockwise so the folded edge is on your left (like a book spine). Roll it out again into a rectangle of similar dimensions. Grate the remaining frozen butter over the bottom two-thirds and repeat the letter-fold technique.

Wrap the folded dough tightly in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making it easier to work with and ensuring better lamination.