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Pate Brisee (pie Pastry)

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CATEGORY CUISINE TAG YIELD
Eggs Pastries, Pies & 1 Servings

INGREDIENTS

2 c Plain flour
1/2 c Unsalted butter
2 Egg yolks
1 t Salt
5 1/2 T Cold water, up to 6

INSTRUCTIONS

Sift flour onto a pastry board, cloth or dough bowl and make a large
well in the center. Pound butter to soften slightly or have at room
temperature. Place butter, egg yolks, salt and smaller amount of  water
in the well and work together with the fingertips of one hand  until
partly mixed. Gradually work in flour, pulling dough into large  crumbs
using the fingertips of both hands. If the crumbs are dry,  sprinkle
over a Tbsp more water. Press dough firmly together - it  should be
soft but not sticky. Work on a lightly floured board,  pushing dough
away with the heel of the hand and gathering it up with  a dough
scraper until smooth and pliable. Press dough into a ball.  Wrap in
foil or plastic wrap and shill for 30 minutes. It can be  stored
tightly wrapped in the refrigerator for up to 3 days. Roll  Pastry to
about 1/4" thickness in a rectangular shape. Place pastry  on an oiled
baking sheet. Crimp edges of pastry if desired. Beat an  egg yolk with
a pinch of salt and brush over the entire pastry. This  is called "egg
glazing" and helps the filling adhere to the pastry.  Prick pastry with
a fork in several places to prevent bubbles from  forming while baking.
Recipe by: Homemade Good News (Vol 3 No 7) Posted to EAT-L Digest 02
Apr 97 by Sean Coate <swcoate@PEGANET.COM> on Apr 3, 1997

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2649
Calories From Fat: 1027
Total Fat: 116.7g
Cholesterol: 604.2mg
Sodium: 10133.1mg
Potassium: 726.2mg
Carbohydrates: 360.5g
Fiber: 12.7g
Sugar: <1g
Protein: 47.5g


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