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Creme Fraiche Pastry
Preparation info
- Makes
450 g
- Difficulty
Easy
Appears in
Published 2008
I have used this short, flaky pastry to make my signature five-spice duck and shiitake mushroom pies in a past life, and for many other pies since. I don’t recommend it for tart cases, as it is too short and will slip down the sides of the tins during cooking.
Ingredients
125 g 200 g 1 teaspoon</
Method
Chill the bowl and blade of a food processor in the refrigerator. Chop the butter into chunks and, while still cold, blend with the flour and salt in the food processor until the mixture resembles breadcrumbs. Add the creme fraiche and pulse until just incorporated. Don’t overwork the dough at this stage or the pastry will be difficult to handle when rolling. Form the pastry into a ball by hand