This is much easier to make than you think and well worth the effort, a gorgeous light flakey melt in your mouth buttery rich pastry that enhances any pie crust or beef Wellington.
Pre time 30 minutes / Chilling resting time 30 minutes
This is roughly how your rough puff pastry will look inside, all the layers of butter are what will melt and make your rough puff, puff up and become light, melt in the mouth pastry.
First make the rough puff pastry, place all the ingredients except the butter in a bowl and bring together to a rough ball, roll out to a 1/2 " thick rectangle, slice the butter into 12 slices, place 3 butter slices on the top first half of the rolled out pastry and fold up the bottom half covering the butter, turn the folded pastry 90 degrees and roll out to rectangle again, repeat 3 more times, wrap in parchment paper or cloth and rest in the fridge for 30 minutes, ta da your done!
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