Rough Puff Pastry

• ½ lb. plain flour
• pinch of salt
• 6 oz. butt

Sift the flour and salt. Add the butter cut up into pieces the size of a walnut and mix lightly with the flour. Make a well in the centre, put in the lemon juice and gradually add sufficient water to mix to an elastic dough. Roll into a long strip, keeping the comers square, fold into three. With the rolling-pin seal the edges and give the pastry a half-turn, so that the folded edges are on the