Ingredients:

• 250g plain flour, plus extra for dusting
• 1/4 tsp sea salt
• 40g cold lard
• 160g cold unsalted butter
• 100ml ice-cold water

Method:

1. Prepare the Dough:
   • Mix the flour and salt in a bowl.
   • Rub in the lard until the mixture resembles breadcrumbs.
   • Gradually add the ice-cold water and mix until you have a smooth dough. Do not overwork it.
   • Shape the dough into a ball, wrap it in cling film, and chill for 30 minutes.
2. Prepare the Butter:
   • Place the cold butter between two sheets of greaseproof paper.
   • Using a rolling pin, roll it out to a rectangle about 14cm x 16cm.
3. Incorporate the Butter:
   • Roll out the chilled dough on a floured surface to a rectangle about 16cm x 30cm.
   • Place the butter on one half of the dough, fold the other half over to cover it, and seal the edges.
   • Roll out the dough again to 16cm x 30cm.
4. Folding Process:
   • Fold the dough into thirds (like a letter), turn it 90 degrees, and roll it out again.
   • Repeat the folding and rolling process two more times, chilling the dough for 20 minutes between each fold.
   • If the butter starts to seep out, chill the dough for 20 minutes before continuing.
5. Final Folds:
   • Repeat the rolling and folding process twice more, chilling for 20 minutes between each fold.
   • After six folds in total, chill the dough for a final 20 minutes.

Your puff pastry is now ready to use!