Puff Pastry

Ingredients for Puff Pastry:
1 kg All purpose flour
15 gm Salt
400 gm Butter (First)
500 gm Butter (Second)
500 ml Ice water

Method for Puff Pastry:
Step 1. Combine the flour, salt and first butter in a large bowl. Work flour with hands, breaking up butter into pieces until mixture resembles coarse meal. Pour in the ice water. With a fork, gradually bring the flour into the well and mix until incorporated. If dough seems too dry, add the remaining water.
Step 2. Knead very gently to make a semi smooth dough. Pat the dough into a flat 1-inch thick disc about 1.5 kg. Wrap the dough in plastic and refrigerate for at least 2 hours.
Step 3. In a stand mixer fitted, with the paddle attachment, add the second butter and beat until softened, about 2 minutes. With your hands, form the butter into a square that is about 1/3 smaller than the dough. Wrap butter in plastic. Refrigerate. Chill until firm.
Step 4. Remove the dough and butter from the refrigerator. Place the dough on a lightly floured surface. Roll the corners of the dough out to about ¼-inch thick. Place square of the butter in the middle. Pull the rolled out corners up over the butter to completely encase the butter in dough.
Step 5. Roll the dough into a 10 x 20-inch rectangle. Roll dough to evenly. Rotate the dough so it is horizontal to you. Do one envelop fold or one half turn. That is, fold the right side into the center then fold the left side to the center. Now fold dough in half. This is a completed full turn. Wrap dough in plastic. Refrigerate for 2 hours.
Step 6. Repeat the full turn, wrap in plastic, and refrigerate for 2 hours. Do one more full turn and refrigerate for 2 hours. Now the dough is ready to use.