How To make Pate In Crust 1
1 ea RECIPE PLAIN PAStrY
1/2 lb CHICKEN brEAST MEAT (SLICED
2 oz brANDY (FOR CHICKEN)
2 oz brANDY (FOR PORK)
1 lb GROUND PORK
1/4 t SALT
1/4 t BLACK PEPPER
3 oz COOKED HAM (SLICED IN LONG,
1 ea EGG
1/2 lb CRACKERS
Make pastry and set aside. Marinate chicken in 2 ounces brandy for 2 or 3 hours. In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt, and pepper. Roll 3/4 of pastry dough and floured wooden board to 1/8 inch thick. Line bottom and sides of loaf pan with rolled pastry shell. There should be about 1/2 inch of extra dough on top of sides. Layer half of pork on the bottom of the pan. Then layer all of chicken and pour marinade on top. Next, layer all of sliced ham. Then cover ham with rest of pork. Roll remainder of pastry to 1/8 inch thick and cover top of pan. Crimp edges to seal. Beat 1 egg and rush top of pastry with it. (see part 2 for more.)
How To make Pate In Crust 1's Videos
How to Make Perfect Shortcrust by Hand - Pâte Brisée
Delicious flaky shortcrust pastry dough, also known as pie dough, is used for sweet and savoury crusts for dishes such as pies, tarts, quiches and barquettes (mini tartlets). This dough is easy to make and perfect each time; make it in minutes! The dough can be made without an egg, called pâte a foncer. Shortcrust pastry is the perfect container for wet garnishes.
Video extracted from a live show.
Prep Time: 10 Min
Cooking Time : 0 Min
Rest Time: 15 Min
Total Time: 25 min
Makes: enough for a 6 tart pan or 2tart pans
Ingredients:
1 cup (120 grams) of all-purpose flour
1/8 teaspoon salt (pinch)
2 ounces (60 grams) unsalted butter, cold
1½ to 2 tablespoons cold water
1 egg yolk, optional
Preparation steps:
Sieve the flour into a large clean bowl and add it along with the butter and salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. Care must be taken to ensure that fat and flour are blended thoroughly before the liquid is added.
Make a well in the centre of the mixture, and add the water to the mixture. Stir with your fingertips until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. The dough should feel like modelling clay when touched.
Wrap the dough in cling film and chill for a minimum of 15 minutes, up to 30 minutes.
Note: The dough can also be made in a food processor by mixing the flour, butter and salt in the processor's bowl on a pulse setting. When the mixture resembles breadcrumbs, add the water slowly through the funnel until the dough comes together in a ball. Wrap in cling film and chill as above.
Sweet Pastry Crust Recipe Demonstration - Joyofbaking.com
Recipe here: This Sweet Pastry Crust recipe, also known as Pate Sucree, produces a rich cookie-like pastry with a crisp texture. The pastry can be stored in the refrigerator for several days or frozen for several months. It is ideal for making both large and small tarts, especially those filled with fruit and/or cream.
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Pie Crust Dough (Pâte Brisée: Part 1)
The first video in a series of video cooking lessons that teach you how to make pie crust. Explore the ingredients, utensils, and cooking techniques that are used to make pie crust dough (pâte brisée) in this video cooking class with Dawn Viola, the 2009 Crisco National Apple Pie Champion for Chef2Chef.net.
How to make pie crust like a French, Pâte brisée recipe
Easy pie dough recipe in one minute. Shortcrust pastry is easy when it's French!
Please don't buy pre made disgusting pie dough when you can make your own in a matter of seconds!
Sharing my French and perfect recipe, great for pies, quiche, and all you can think to put in a pie pan!
You need
2 cups of flour
1 stick of butter (room temperature)
1 egg
1/8 cup of water
a pinch of salt.
Mix it and crumble it with your own hands and feel you're starting to turn into a young Catherine Deneuve! Roll into a ball, let it rest for an hour if you can (but you can use straight too) and flatten it in between two sheets of parchment paper.
Voila! As you most likely have all the ingredients at home, this makes it 100 times faster than going to the store! And so much cheaper! And so much tastier! So French and perfect!!!!
Mealy Pie Crust Recipe ( Pate Brisee)
Mealy pie dough sounds like a weird name I know but all it means is that this pie crust is like a shortbread. It's easy to cut, is nice and firm and holds it's shape well when baked. You can use this recipe for the bottom crust in your double crust pies, a single crust for pies like pumpkin or even for making no-bake pies like cream pies.
Check out this pie crust recipe and others on my blog:
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Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
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Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
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Great books for home cook (from Leiths school foof and wine):
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How to cook pastry:
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For people wanting to learn technique like in culinary school:
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Le garde manger:
Paul Bocuse Institute culinary book:
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The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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