RE: Medieval Recipes - Rich Pastry Dough or Pate Brisee

[Guest guest]

Rich Pastry Dough or Pate Brisee

 

“This delicate, fragile, and crisp pastry has infinite uses … the basic

proportions given here may vary from recipe to recipe.”

 

1 3/4 cups flour (250 g)

9 tb butter (125 g)

1/3 cup water, approx.

1 scant tsp salt.

 

Cut the butter into small pieces, and rub or cut it into the flour until the

mixture has the consistency of sawdust. Dissolve the salt in half the

water, and add to the flour mixture. Combine quickly with your fingertips,

without overworking, just until the dough comes together. If necessary, add

more water as required. Form a thick disk, wrap in plastic wrap or waxed

paper, and leave to rest in the refrigerator at least 2 hours before using.

 

" The Medieval Kitchen: Recipes from France and Italy " by Odile Redon,

Françoise Sabban, and Silvano Serventi