Rough puff Pastry

Ingredients
225g plain flour
pinch of salt
175g  chilled butter
100ml cold water

Method 

1. Sift the flour and salt into a bowl and grate in the butter, this is the easiest way to incorporate the chilled butter quickly instead of the layered folding method in normal puff pastry. 
2. Using a knife stir the mixture until butter is completely coated in the flour.
3. Next add in the cold water and continue to mix with the knife until a dough comes together.
4. Turn out the dough onto a floured surface and kneed until the dough is soft and smooth.
5. Wrap in cling film and chill for 30 minutes in the fridge.
6. Roll out the pastry onto a floured surface into a rectangle shape, and fold one side into the centre and do the same with other side to form a square.
7. Wrap in clingfilm  one more time and chill for 30 at least 30 minutes or until you need it.