Take two tbsp of flour and mix with the butter. cover with a plastic bag and chil for 20 minutes

Take the flour and mix in salt. make a well and pour the water in. Mix and stop as soon as all the flour is in. The dough will be tough

Cover with cling film and leave to rest for 20 mins in the fridge.

Roll the dough and try to make a cross out of it with the center still being thick. Put in the butter and fold all corners of the dough upwards. overturn the dough.

Roll the dough gently, in one direction starting from one end do not use excess force since the butter will escape. Fold the top third down to the centre, then the bottom third up and over that. chill for 10 minutes.

Repeat step 5 but this time fold into quaters, cover with cling film

Repeat step 6 then 5 after letting it rest at intervals and chill for at least 20 mins before rolling to use. i left mine over night.