Mix flour and salt. Using large side of grater grate frozen/cold butter directly into the flour

Stir butter into the the flour using a fork to give little pockets of frozen butter in the mixture

Add cold water a little at a time just until it is enough. Dough should not be too wet

Use hand to bring dough together work quickly so butter does not melt in your hand

Form dough into a rough round wrap in cling film and refrigerate 30 minutes

Turn dough onto lightly floured surface. Roll out in one direction to 3 times its original size trying to keep edges straight

Fold top third of puff pastry into the center. Hopefully your edges will be straight and even

Take bottom third into the center as well

Fold the dough over itself

Give dough 1/4 turn then roll again to 3 times its width. If butter getting too soft you can refrigerate before continuing

Repeat the fold up to 3 times or more

Cover with cling film and refrigerate for 30 minutes before using

Ready for use