Sealing Pastry

Preparation info
    • Difficulty


Appears in
My Best: Alain Ducasse

By Alain Ducasse

Published 2014

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  • 1 ¾ cups or 7 oz (200 g) cake/pastry flour


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