A lot of true bakers will disagree with how easy I made this... not good technique but works really well for most uses!

• Whisk together flour and salt.
• Mix in water. Dough will be come very rough (should not feel like bread dough) and will be still a little clumpy. That's fine.
• Roll dough out flat.

*this is where the "close enough" shortcut begins*

• Grate/shred butter with a cheese grater (or cut very finely into as small cubes as you can)
  
• On flat dough, spread about half of your cold, shredded butter (or very finely cubed) over top.
• Fold in half and roll out flat again. Repeat same process over top with butter.
• Fold over again, roll flat again.
• Since this is a double batch, cut approximately in half. Fold into thirds, wrap in plastic wrap and keep in fridge for at least 30-60 minutes before using.

Most recipes have you folding and rolling and folding and rolling again and again. Unless you're making something with super fine pastry required, you can save yourself about an hour but doing it my way.

Baking

• Preheat oven to 425°F/218°C.
• Unfold pastry from fridge and in whatever shapes you like, place on baking sheet. Brush with melted butter.
• Bake 15-20 minutes, until pastry is baked all the way through, becomes fluffy (or puffy, as per the name) and top is nicely golden brown.