Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Shortcrust Pastry (Pate Brisee)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
Makes enough pastry to line a 23cm/9 in flan tin


INGREDIENTS:
140g/5 oz plain flour 85g/3 oz firm butter, roughly chopped 1 egg yolk
1/4 teaspoon lemon juice 1-2 tablespoons ice-cold water



1 Place the flour and salt in the bowl of a food processor fitted with a stell blade and process for 5 seconds to remove any lumps. Add the butter and process for about 20 seconds, until the mixture resembles coarse crumbs. Add the egg yolk and lemon juice. With the motor operating, gradually add enough water to form a dough on the blades.
2 Turn the pastry onto a work surface, knead lightly until just smooth and flatten into a thick round. Wrap in cling film and refrigerate for 30 minutes. Use a directed.
3 PATE SUCREE (SWEET SHORTCRUST PASTRY) Variation: Add 3 tablespoons of caster sugar to the flour, use unsalted butter and omit the lemon juice.

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