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Pate Brisee for Mini Chicken Potpies

Makes enough for eight mini potpies in Mini Chicken Potpies with Herb Dough.

Source: Martha Stewart Living, March 2005


  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 to 1/2 cup ice water


  1. Pulse flour, salt, and butter in a food processor until mixture resembles coarse meal. With processor running, drizzle in water just until dough comes together.

  2. Turn dough out onto a large piece of plastic wrap. Pat into a disk. Wrap in plastic wrap. Refrigerate dough at least 1 hour. (Dough can be refrigerated up to 1 day or frozen up to 1 month.)


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