Simple puff pastry

300 g wheat flour
7 g sea salt
100 g milk
25 g water
300 g butter


In a bowl, add flour, salt, and butter. Roughly break the butter into smaller pieces or grate it, add to the bowl and rub them in loosely. There is no need to make fine crumbs. What you are looking for is butter pieces. Add milk and water, mixing until you have a firm, rough dough, adding extra water if needed. Wrap in cling film or place in a covered bowl and leave in the fridge for 1 h. 

Roll out gently into a 20 x 40 cm rectangle. Don't overwork, as you still need to see the pieces of butter. Fold 1/3 over the middle and the other third into the middle again. Roll out to the same size again and fold the same way. Place in the fridge and use only 30 minutes later.