Ingredients
1 2/3 cups plain flour
125g (1/2 a pack) of butter (from the fridge). I prefer salted but lots of pastry recipes call for unsalted. Its up to you!
1 egg
1 tablespoon chilled water (I put a glass of water in the freezer while I'm preparing the flour and butter mixture)
Method
Cut the butter into small cubes. In a large bowl combine the flour and the butter by rubbing between your fingers until the mixture starts to resemble breadcrubs.
Whisk the egg and add to the mixture along with the water. with your hands, bring the mixture together until it forms a crumbly ball, then remove to a flat surface lightly dusted with flour. Knead until the ball stays together fairly well. Form into a flat circle, wrap in plastic cling film, and refrigerate for at least 2 hours.
1 2/3 cups plain flour
125g (1/2 a pack) of butter (from the fridge). I prefer salted but lots of pastry recipes call for unsalted. Its up to you!
1 egg
1 tablespoon chilled water (I put a glass of water in the freezer while I'm preparing the flour and butter mixture)
Method
Cut the butter into small cubes. In a large bowl combine the flour and the butter by rubbing between your fingers until the mixture starts to resemble breadcrubs.
Whisk the egg and add to the mixture along with the water. with your hands, bring the mixture together until it forms a crumbly ball, then remove to a flat surface lightly dusted with flour. Knead until the ball stays together fairly well. Form into a flat circle, wrap in plastic cling film, and refrigerate for at least 2 hours.
Comments
Post a Comment