Puff Pastries (made from scratch)

In a mixing bowl add the flour, salt, lime juice, 50 grams of butter, and cold water together. Gently knead this mixture until a smooth dough has formed. Knead the dough on a work table for a few more minutes. Keep the soft dough in a bowl, covered with a wet cloth for 30 minutes.
In the meantime, shape the remaining 200 grams of butter into a rectangular shape (10 cm x 16 cm), and place it in a ziplock bag or aluminum foil and let it cool in a refrigerator.
Gently sprinkle the work table with a little flour and roll the dough into a thick rectangular shape (18 cm x 25 cm). Now place the rectangle-shaped butter in the center of the rectangle-shaped dough. Cover the butter with the dough and seal carefully ensuring that, no air is trapped inside and no portion of the butter is exposed. (You will have a dough block of approximately 12.5 cm X 18 cm). Lightly sprinkle the work table with some more flour. Pat down the dough into a rectangular shape again (approximately 20 cm X 60 cm). Lightly sprinkle the spread dough, tip off the excess flour off, and double fold it inwards, as you would fold a notebook. Cover the folded dough with a cling foil or seal it in a zip lock bag. Cool it in the refrigerator for 30 minutes or in the freezer for 10 to 15 minutes.
Repeat the same process of patting down, folding, and cooling for 5 to 6 times, each time rotating the dough slab 90 degree to the previous rolling direction.
Ensure that at no time the dough is warm. Try handling it with your fingertips, not with your palm, to ensure that the dough is always cold.
Finally pat down the dough to ¼ inch thickness and cut it into square shapes. If you work table is small, after patting down to the available length, cut the dough into two equal portions, and continue patting down each portion to ¼ inch thickness.
Fill each half of the cut sheet with your desired fillings and cover it over by the other half. Seal the edges with water. (I used boiled egg masala and meat masala as fillings. You can use mixed vegetables, or even sweet fillings.)
Lightly brush with egg wash or milk wash. Let it rest for 20 minutes. Preheat the oven to 200oC.
Just before baking, thoroughly brush the puff pastry with an egg wash or milk wash.
Bake in the preheated oven for 25 to 30 minutes until the puff has cooked completely and is golden brown. I bet puffs are so super-soft, light as a feather, and flaky, just melts in your mouth. Happy baking…
Tip to Remember:
• Ensure that at no time the dough becomes warm. To avoid this, try handling the dough with your fingertips, and not with your palm, to ensure that the dough stays as cold as possible. This can be ensured by refrigerating after every patting down stages.
• You can even try with final 1/8 Inch thick pat down dough, gives good results, but ¼ Inch thick dough better results.