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Rough puff pastry

NB: Ideally make this pastry the day before use so it has time to chill.

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  • 450g/1lb plain flour, plus extra for dusting
  • large pinch sea salt
  • 375g/13fl oz cold butter, cut into 2cm/¾in pieces
  • 250ml/9fl oz cold water
  • 1 tbsp lemon juice