Aussie Cooking

[luvcookin]

Hi,

Yesterday I made a rough puff pastry, the ingrediants as follows:

250g strong plain flour
1 tsp fine sea salt
250g butter , at room temperature, but not soft
about 150ml cold water

I made double the above, now my dilemma is that my pastry was perfect in texture but I found that they tasted very buttery. Is this normal or did i not roll and fold enough times to work the butter through, or was it perhaps that the unsalted butter I used was not quality enough??

Does anyone have any advice as I would like to make this again.

Cheers

Cheryl