Rough puff Pastry

I had this idea that using a pasta machine I could shorten the time for making puff pastry. The result I got is not even layers of thin pastry sheets so I call it rough puff however I am pleased with the lightness of this pastry. Use this pastry for vanilla cream slice. Freeze raw pastry between sheets of baking paper.

500g plain flour
225g butter
250ml cold water
1/2 tsp cream of tartar
30g butter extra
1/2 tsp salt
1 tsp lemon juice

Put in a food processor flour cream of tartar, lemon juice, salt and 30g butter and pulse for a few seconds. Slowly add cold water and keep on pulsing until mixture forms a ball. Transfer dough to a cling film and chill for 30minutes.
Set pasta machine to thickest level. Roll the pastry through your machine several times until you have the width of your machine and two times as much in length. Cut the butter in slices and arrange evenly in the middle. Fold the pastry over butter overlapping slightly so that butter is securely enclosed. Seal all edges by pressing hard with your fingers. Use a rolling pin roll lengthways so that you get approx the thickness of your machine. Using floured surface and dust pastry all the time, roll through machine. Reduce thickness and roll again. Fold pastry in three, first third in then the other third over. Give pastry a quarter turn. Set machine again to max thickness and pass through again. Repeat process two more times and chill for 1/2 hour before use.