Pate brisee

For years this has been the recipe I reach for whenever a savoury pastry shell is called for. 

Pate brisee (broken pastry) gives a slightly flaky crust without a strong individual taste, which makes it perfect for savoury flans, pies and quiches.  

These quantities make enough for one 25cm diameter quiche, or 20 tartlet moulds, each 5 cm in diameter and 1cm deep

100g chilled butter
225g plain flour
1 egg yolk
3 tablespoons cold water
1 tablespoon oil
Pinch of salt

Cut the chilled butter into small pieces and put the butter into a mixing bowl with the flour and the salt. Using a fork, or two knives, work the butter into the flour until the mixture has the texture of oatmeal.

Beat the egg yolk with the cold water and add the oil. Make a well in the centre of the flour and butter mixture and pour in the oil. Mix with a fork, then use your hands to form the dough into a ball.

If using a food processor, place the flour and salt into the bowl and add butter cut into small pieces. Using the metal blade, process until the mixture has the texture of oatmeal.

Beat egg yolk with the cold water, and add the oil. With the processor switched on, add the egg mixture through the feed tube, processing until the mixture forms a ball around the blade. Switch off immediately.

Wrap the pastry in waxed paper and refrigerate until firm…at least 20 minutes. This mixture will keep for weeks in the freezer.

If recipe specifies that a pastry shell be ‘blind baked’ before filling, follow the instructions in ‘Blind Baking a Pastry Tart Shell’ in this section.

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