Mix flour and salt. Using large side of grater grate frozen/cold butter directly into the flour
Stir butter into the the flour using a fork to give little pockets of frozen butter in the mixture
Add cold water a little at a time just until it is enough. Dough should not be too wet
Use hand to bring dough together work quickly so butter does not melt in your hand
Form dough into a rough round wrap in cling film and refrigerate 30 minutes
Turn dough onto lightly floured surface. Roll out in one direction to 3 times its original size trying to keep edges straight
Fold top third of puff pastry into the center. Hopefully your edges will be straight and even
Take bottom third into the center as well
Fold the dough over itself
Give dough 1/4 turn then roll again to 3 times its width. If butter getting too soft you can refrigerate before continuing
Repeat the fold up to 3 times or more
Cover with cling film and refrigerate for 30 minutes before using
Ready for use
