In a large bowl combine flour and salt. Toss with your hands then cube the butter into small cubes.

Add the butter to the flour and toss again to coat the butter in the flour.

Taking each piece of cubed butter you want to press it between your fingers to flatten. Do this with all the butter.

The dough does not need to resemble bread crumbs, it's actually preferred if there are larger flat pieces of butter amongst some small flattened pieces of butter.

Finally add the ice cold water ¼ cup at a time, tossing the butter and flour with your hands to distribute the water and allowing the flour to absorb it.

You will likely need another ¼ cup of ice water. Repeat the same process and this time bringing the dough together in your hands to form a round disc.

The dough should feel soft but not wet and you should see some crumbs but it shouldn't be falling apart.

Wrap the disc of dough in plastic wrap and chill in the fridge for 30 minutes to allow the dough to relax.

After 30 minutes dust the bench with some flour as well as the pastry itself. Using a rolling pin roll a rectangle about ¼ inch thick then fold ⅓ up towards you then ⅓ up and overlapping the first fold away from you.

Turn the pastry 90 degrees and repeat the fold once more.

Cover again with plastic wrap and chill in the fridge 30 minutes.

After the pastry has rested it's time to repeat the fold and turn twice more. Completing 4 fold and turns in total.

Keep the pastry wrapped in plastic wrap in the fridge until you are ready to use.

This cheats puff pastry can be kept in the fridge for 24 hours or frozen for up to 30 days.