Quick puff pastry

Mix the flour, cold cubed butter and a pinch of salt with the paddle attachment one to three minutes until the butter pieces are the size of small blueberries; it can also be done by hand like pie dough.

Add the ice water gradually until the dough comes together in a shaggy ball, adding a little more if it is dry.

Turn out onto a well-floured surface, roll into a rectangle about 10 to 12 inches long, fold in thirds like a letter, rotate 90 degrees and repeat until smooth and cohesive with visible streaks of butter; this took five fold and turns.

Wrap in plastic wrap and chill about half an hour.

Shred the frozen butter through the large holes of a box grater and keep it in the fridge.

Roll the dough into a rectangle roughly 12 by six inches and cover two thirds of it with half the shredded butter.

Fold the unbuttered third over the centre and the other side over that, then roll out and fold twice.

Repeat with the remaining half of the butter and two more roll outs and folds, for about 20 layers of butter.

Wrap and chill 20 minutes; roll out several more times for a flakier result.

Roll half the dough to a rectangle roughly 10 by 16 inches, at an even thickness of about one sixteenth of an inch, and cut into evenly sized squares.