Transparent Pastry

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


For Certain Pies

  • ¾ lb. butter
  • 1 lb. plain flour
  • pinch


Remove as much moisture as possible from the butter, using a dry cloth. Melt the butter over a very low heat; allow to cool. When almost cold stir in the sifted flour, salt and beaten egg. Knead lightly until smooth and use as required.