This is not the true puff pastry (which expands dramatically in the oven) but it is far easier to make and very light and flaky.
225g Edmonds standard flour
pinch of salt
170g cold butter*
1 tsp lemon juice
½ cup cold water
*Replace 85g of the butter with lard if you wish.
1. Sift the flour and salt into a large bowl. Cut the butter into 1cm lumps, dropping it into the flour as you go. Toss the butter through the flour to coat well.