Pâté Feuilletée

Batter for Pastry

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Take a quarter of a pound of flour, a quarter of a pound of fresh butter, half a tumblerful of water, a liqueur glass of rum, and a pinch of salt.

Put the flour on the board, make a hole in the middle, put in salt, rum, and a piece of butter the size of a walnut. Add the water little by little. Work it well with your hand quickly. Make a ball of the batter, roll it in flour, make a few cuts with a knife, wrap it in a cloth, and let it rest a quarter of an hour.

After which you roll the batter with the rolling pin, put in the middle the rest of the butter and cover it with the batter.

Put it on the board and roll it lightly; fold it again and roll. Cover with a cloth and let it rest a quarter of an hour. Do this operation twice more with an interval of fifteen minutes. It is ready for use.