Puff Pastry

• 8 oz (225 g) strong white flour
• ¼ teaspoon cream of tartar

Sift the flour, cream of tartar and salt into a mixing bowl. Add the cooking fat in pieces and rub in with the fingertips. Add the water and mix to a rough dough with a fork. Turn on to a floured work surface and knead dough lightly once or twice to remove the cracks. Wrap in cling film and chill for 30 minutes.

Sprinkle the butter with flour and roll out or shape into a neat rectangle