Sealing Pastry

Ingredients

  • 1 ¾ cups or 7 oz (200 g) cake/pastry flour
  • ½ tsp (3 g) salt
  • 5 ½ tbsp (80 g) creamed butter*
  • 1 egg
  • 1 tsp (5 ml) white wine vinegar
  • 1 egg yolk, beaten for glazing

Method

Mix the flour and salt. Then add the butter, egg, and vinegar; mix to combine. Shape the dough into a ball and roll it out into a ribbon, 1/10 inch (2 mm) thick. Moisten the dough with a little water, then “glue” it onto the dish to seal. Brush with beaten egg yolk and place in the oven.

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