Pate Brisee

  • Yield: Makes enough for 8 eggnog cups
Pate Brisee

Source: Martha Stewart Living, November 2006

Ingredients

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

Directions

  1. Pulse flour, salt, and sugar in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 30 seconds).

  2. Turn the dough out onto a work surface. Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days), or freeze up to 1 month.

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