Pâte a Pâte
(French Butter Pastry) Recipe

Origin: France      Period: Traditional

Ingredients:

300g plain flour
pinch of salt
210g butter or margarine, softened
3 tbsp water (about)
2 egg yolks

Pâte a Pâte
(French Butter Pastry) Preparation:

Method:

Sift the flour and the salt onto a pastry board, form a well in the centre then add the butter and egg yolks. Work the eggs and butter together until smooth then add the water. Gradually pull in the flour from the base of the mound with your fingertips working quickly to incorporate into the liquid.

When all the ingredients have been combined knead the dough until smooth then roll into a ball, cover with clingfilm and chill for at least 2 hours before rolling out and using. Typically this style of pastry is used for raised meat pies.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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