shortcrust pastry (pate brisee)

Categories
Pastry
French
Yield
1 recipe
MeasureIngredient
1 cup (heaping) Flour
Egg
¾ teaspoon Salt
1½ teaspoon Sugar
5⅔ ounce Butter; diced and slightly softened
1 tablespoon Milk

Put the flour on a marble or wooden surface and make a well in the centre. Put in egg, salt, sugar and diced butter and rub the ingredients together with the fingertips of your hand, drawing the flour into the well with the other hand. When everything is almost completely mixed, add the mild and knead the dough 2 or 3 times with the heel of your hand to make it smooth, but do not overwork it.

Wrap the dough in clingfilm or greaseproof paper and leave to rest in the fridge for several hours before using. It will keep in the fridge for 3 or 4 days, or for several weeks in the freezer.

Submitted By RENE GAGNAUX On 07-05-95

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