Le Cordon Bleu

Pate Brisee

Preparation info
    • Difficulty

      Easy

Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About

A plain short pastry, this is the French equivalent of the classic Short Crust Pastry and is widely used for fruit tarts and baked dumplings.

Ingredients

  • 200 g plain flour
  • ½ tsp salt
  • 100 g

Method

Sift the flour and salt into a bowl, then rub in the butter Mix in the egg and enough water to bind the ingredients to a firm dough. Roll into a smooth ball to remove from the bowl and wrap and chill for 30 minutes before use.