Try Paul's simple recipe for the perfect puff pastry.
Mix the flour and salt together. Rub in the 50g chilled butter. Gradually add enough water to form a dough.
Roll the dough into a rectangle.
Grate 60g of frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter.
Turn 90 degrees and roll out again. Repeat adding the remaining frozen butter and fold as before.
Rest in the fridge for 30 minutes before using.