Food recipes
Pate Brisee
Pate Brisee Ingredients: wheat flour, white, all-purpose, unenriched salt, table sugars, granulated butter, without salt water, bottled, generic Directions: Pulse flour, salt, and sugar in a food processor (or whisk t...
Pate Brisee
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
Directions:
Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl).
Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining.
Drizzle 1/4 cup water over mixture.
Pulse (or mix with a fork) until mixture just begins to hold together.
If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
Divide dough in half onto two pieces of plastic wrap.
Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin.
Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
(Dough can be frozen up to 3 months; thaw in refrigerator before using.)
Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard.
For the best quality, its worth seeking out leaf lard.
You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter.
Increase sugar to 1 tablespoon.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
Directions:
Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl).
Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining.
Drizzle 1/4 cup water over mixture.
Pulse (or mix with a fork) until mixture just begins to hold together.
If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
Divide dough in half onto two pieces of plastic wrap.
Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin.
Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
(Dough can be frozen up to 3 months; thaw in refrigerator before using.)
Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard.
For the best quality, its worth seeking out leaf lard.
You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter.
Increase sugar to 1 tablespoon.