Make a well in the centre and carefully add some of the egg and water mixture - just ... pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle ...

Slowly add the cold water, stirring until the dough just comes together ... layers in a puff pastry. This part can be a ...

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.