Pate brisee - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Butter, unsalted |
| 1 | cup | Flour, sifted |
| ¼ | teaspoon | Salt |
| ¼ | cup | Water, chilled |
Directions
Cut the butter into the flour with your fingers or a pastry cutter and add the salt.
Add water and mix to form the dough.
Dust with flour, cover and chill before rolling into a 9-inch round.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans