Pâte a pâte

Pâte a pâte

By
From
How to Cook Pastry
Makes
1 quantity
Photographer
Peter Cassidy

This is a savoury version of pâte sucrée that produces a very different flaky texture and a rich, buttery and delicious pastry. Not the ideal pastry to line a pie dish or flan ring, it is usually used to encase savoury fillings in a flat pie. It is essential to work some water into the pastry when making it, or it is very difficult to handle.

Ingredients

Quantity Ingredient
250g plain flour
1/2 teaspoon salt
170g unsalted butter, softened
2 egg yolks
2 1/2 tablespoons water

Method

  1. Sift the flour and salt onto a work surface and, using the side of your hand, spread it out into a large ring.
  2. Place the softened butter in one piece on the work surface in the middle of the ring and, using the tips of your fingers on one hand, push down (‘peck’) on the butter to soften it a little more, but without it becoming shiny and greasy. It should be soft, but still cold. It is important that the butter is uniformly soft, as if there are still small lumps of cold, hard butter in the mixture they can cause greasiness and holes in the finished pastry.
  3. Add the egg yolks and continue to ‘peck’ until they are just incorporated into the butter. Add the water and continue pecking until combined.
  4. Using a palette knife, flick all the flour onto the butter and egg yolk mixture and, using the edge of the palette knife, ‘chop’ the flour into the mixture. This technique helps to keep the flour from being overworked.
  5. As you continue to do this, you will create larger flakes of pastry. Continue until there are no obvious dry, floury areas among the pastry; it should be a fairly uniform, even colour. This pastry often does not need fraisering and will come together though the chopping process.
  6. Bring the pastry together with your hands and shape into a flat disc. Wrap well in cling film and chill in the fridge to allow the butter to firm up before rolling.
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