Pate a Pate

This is a rich pastry dough, often used instead of hot water crust pastry for raised pies such as Veal and Ham Pie. But since it is so rich, Pate a Pate (pat ah pa-tay) is mostly used for very special pies and for pates. The yield is based on the amount of flour used.

12 OUNCES

12 oz. flour

½ teaspoon salt

8 oz. butter, cut into small pieces

2 egg yolks, lightly beaten

4 to

5 tablespoons water

Sift the flour and salt on to a marble slab or board. Make a well in the centre of the flour mixture and place the butter and egg yolks in the well. Using your finger-tips, mix the butter and egg yolks to-gether, adding the water a little at a time and slowly drawing in the flour. Continue mixing in this way until all the flour is incorporated. Knead lightly until the dough forms a ball.

Cover the dough with greaseproof or waxed paper and chill in the refrigerator for 2 hours before using.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus