Pâte brisée

Savoury Short Pastry

Preparation info
  • Makes enough for a

    28 cm

    • Difficulty


    • Ready in

      2 hr 30

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 125 g/ oz butter, roughly diced and softened to room temperature
  • 250 g/9


Put the butter, flour and salt in a mixing bowl and mix together by hand until it is a crumbly, powdery texture. Add the egg yolk and milk and continue working the pastry until the ingredients are combined and the texture is smooth. On a lightly floured surface, knead the pastry for about 1–2 minutes until silky smooth. When the pastry is ready, either wrap it in a clean cotton tea towel or put