| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Unsifted all-purpose flour; (stir to aerate before measuring) |
| 2 | tb | Granulated sugar |
| 1/4 | ts | Salt |
| 4 | oz | (1 stick) unsalted butter; cold and firm, cut into small pieces (see Notes) |
| 1 | Cold egg | |
| 1 | tb | Ice water |
INSTRUCTIONS
>From: "LAROSE, JOSEE" <JOSEE.LAROSE@bdc.x400.gc.ca> The pastry can be prepared in a processor, a mixer, or by hand. In a food processor: Fit the bowl with the metal blade. Place the flour, sugar, salt and butter in the bowl. Process on/off for 10 seconds (ten 1-second pulses) until the mixture resembles coarse meal. Place the egg and water in a small bowl and beat to mix. Then, through the feed tube, add the egg and water and continue to process briefly (about 20 seconds) only until the mixture barely (but not completely) holds together. In an electric mixer: The same procedure can be followed, using the large bowl of the mixer and low speed; use a rubber spatula to keep pushing the butter pieces into the beater. By hand: Place the dry ingredients in a mound on a large board or work surface, form a well in the middle, place the pieces of butter with the egg and water in the well. With the fingertips of your right hand work the center wet ingredients together, gradually incorporating the dry ingredients until the two mixtures are all mixed. It helps to use a dough scraper or wide metal spatula to push the dry ingredients in toward the center as necessary. However you have arrived at this stage of the pastry, now turn the mixture out onto a large unfloured board or smooth work surface. Knead briefly (only a few seconds) until the mixture is smooth and holds together and press the mixture together to form a ball. Smooth the sides and flour it lightly. Unless the kitchen is terribly hot, or unless you have handled the mixture too much (enough to melt the butter), it is not necessary to refrigerate this before using. If you must, refrigerate it for only about an hour or less. If it is refrigerated too long it will crack when you roll it out. Notes: Cut the stick of butter lengthwise, then cut each half lengthwise again, and slice all 4 quarters into 1/2-inch slices. It is best to cut and refrigerate the butter ahead of time. After shaping this pastry, if you have any leftover scraps, make cookies. Press the scraps together, roll on a floured pastry cloth with a floured rolling pin to about 1/4-inch thickness, cut with cookie cutters, sprinkle with granulated sugar, and bake at 350F only until the cookies are slightly colored. They are delicious. Posted to recipelu-digest by <SALBRO@OCMVM.CNYRIC.ORG> on Mar 9, 1998
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