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 oz. flour
½ teaspoon salt
8 oz. butter, cut into small pieces
2 egg yolks, lightly beaten
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.