Pâte Brisée

Preparation info

    • Difficulty

      Easy

Appears in

The Cooking of Burgundy and the Lyonnais

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

Method

French pâte brisée is used for both savoury and sweet turnovers, pies and tarts. The dough is made pliable by kneading on the work surface and it should always be thinly rolled. Suitable quantities of ingredients are given in each recipe which calls for pâte brisée.

To make it, sift the flour on to a work surfac