I don't have this book, so can't comment on the recipe but just want to respond to people saying that they make short pastry but buy flaky as it's too much trouble.
Here's my method for rough puff pastry - it's close to flaky but really easy:
Take half a dozen ice cubes and some water, and whizz them to a snow on a fast speed. Set aside in a measuring jug.
Put equal quantities of butter from the fridge and flour in your now cold TMX - the bit of water in there doesn't matter. Whizz on about 5 until you can see pretty big lumps of butter. Then make up your ice to the amount of water it says in the recipe. Add that to butter/flour mix, and mix on 4/5. Stop while you still have a lumpy mess and turn it out onto a board. Squash it together with your hands, but mainly with the rolling pin.
Now you start doing that turning the pastry in thirds thing. I find the pastry is so cold that I can do it about 10 times, and it's still cold/firm. Then wrap in cling film and rest it for about half an hour if you can.
That's it - a bit of mixing in the TMX, a bit of rolling out, a bit of resting and it's done.
