Puff Pastry

If this is your first go at puff pastry use 150 g/5 oz rather than 200 g/7 oz of butter. It will still be delicious and a little easier to handle. The secret of success is to chill the pastry for 15 minutes or more in the refrigerator as soon as the butter looks in danger of coming through the pastry. So resist the temptation to keep going, with the pastry getting warmer and stickier every minute. Also, have the block of butter firm and cool when you start, but not rock hard.