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Ingredientes
- 300g (2 cups) plain (AP) flour
- 150g (1 cup) bread/bakers flour (or more plain flour)
- 1 teaspoon fine sea salt
- 250g (1 cup) cold unsalted butter, cut into pieces
- 125ml (½ cup) ice water
Direcciones
- . In the bowl of a large food processor, pulse together the flours, salt and butter until the mixture resembles coarse breadcrumbs.
- 2. With the machine running, add the cold water gradually until the mixture comes together in a ball. You might not need to add all the water.
- 3. Turn the dough out onto a lightly floured surface and gently shape into a flat disc. Wrap in clingfilm and refrigerate for at least half an hour before rolling out. The dough can also be frozen for use at a later time.
- As I’m not particularly adept with a rolling pin, I prefer to roll my dough out between two sheets of parchment paper.
- This batch made enough pastry to cover the tops of both the large beef and mushroom pie above and the medium vegetarian one below, with a small portion left over. Both pies were given a generous egg wash and then baked in a 200C (with fan) oven for half an hour.
- There are times when only a pie will satisfy (as the old Big Ben jingle used to claim), and it’s comforting to have a reliable pastry dough for just such an occasion!
