Pâte feuilletée

• 300 g (11 oz/2¾ cups) plain (all-purpose) flour, plus extra to dust
• p

Put the flour into a bowl and make a well in the centre. Add the salt and water and begin by mixing these with your hands to bring them together into a dough. Transfer to a lightly floured work surface and knead until smooth, then form the dough into a neat square, wrap in cling film (plastic wrap) and chill for 30 minutes.

Meanwhile, dice the butter and knead it to make it soft but not