Pate Brisée - French Shortbread Pastry Dough
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Yields:
-
1 pastry shell
- Serves:
- 4-6
ingredients
- 3 ounces unsalted butter
- salt
- 6 ounces flour
- 1 egg yolk, medium size
- 1 tablespoon water
directions
- Drop the butter in a warmed bowl and soften it to a cream with a wooden spoon.
- Add a pinch of salt to the flour and sift it into a mixing bowl. Make a well in the center and drop in the butter, egg yolk, another pinch of salt and the cold water.
- Mix these ingredients together with a wooden spoon, holding the bowl with the other hand. Combine well. adding a second tsp of cold water if necessary, until a soft ball is formed.
- Wrap in greaseproof paper and refrigerate for 30 minutes.
- Roll out the pastry, fold into four and roll out again. Fold a second time and refrigerate for 30 minutes before use.
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RECIPE SUBMITTED BY
<p>I am originally from Austria, live in Florida since 1977. I love cooking and like to relax by reading cookbooks. <br />I am also a member of a cooking site in Austria and have posted many American and International dishes there. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>