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Pate Brisee for Moroccan Hand Pies

Use this dough to make Moroccan Hand Pies

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: 2 Disks (enough for 16 Moroccan Hand Pies)

Source: Martha Stewart Living, February 2011

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • Salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter. Pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. refrigerate until firm, about 1 hour or up to overnight.

Cook's Notes

Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw before using.

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