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Pate Pastry Dough
4
2
1
3
2
4
1
Cup All−purpose flour
Teaspoon Salt
/2 Cup Butter; cold
/4 Cup Lard; cold
Egg yolks
Tablespoon Ice cold water; up to 5
/2 Fat; 0 Other Carbohydrates
In a mixing bowl, combine the flour and salt. Mix well. Add the butter and
the lard and mix until the mixture resembles coarse crumbs. Add the egg and
the water and let sit for 1 minute. Either using a fork or your hands,
carefully press the mixture together to form a soft ball. Wrap in plastic
wrap and refrigerate for at least 30 minutes. Remove the dough from the
refrigerator and place it on a lightly floured surface. Roll out the dough,
on a floured surface, into a rectangle 25 to 20 inches in diameter and
1
/8−inch thick. Gently fold the dough in half and then in half again so that
you can lift it without tearing it, and unfold into a 12 by 3 1/2 by 2
/2−inch earthenware terrine mold.
1
Yield: pastry for one pate
Pate Pastry Dough
453
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