Pasta Brisée

Shortcrust pastry

Ingredients (serves 4-6):

• 300 g flour
• 150 g butter
• 1 pinch of salt
• 100 mls cold water

Procedure

Sieve the flour and the salt onto a flat surface or pasta board. Cut the butter into smaller cubes and add to the flour, incorporating quickly. Then add the ice water little by little, kneading rapidly to form a ball of dough. This must be left in the fridge, wrapped in plastic film for around 1 hour. After an hour, on a floured board, the dough can be rolled out with a rolling pin and used to line a pie dish for the savoury tart.

 

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