Pate Brisee For Moroccan Hand Pies Recipes
ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)
An all butter pie crust recipe for sweet and savory pies. Pâte Brisée recipe.
Provided by Elise Bauer
Categories Baking Pate Brisee Pie Crust Pie Dough
Number Of Ingredients 5
Steps:
- Remove from refrigerator and let sit for a few minutes: When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out. While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.
Nutrition Facts : Calories 1410 kcal, Carbohydrate 128 g, Cholesterol 241 mg, Fiber 4 g, Protein 17 g, SaturatedFat 57 g, Sodium 1075 mg, Sugar 7 g, Fat 92 g, ServingSize Makes 1 pâte brisée crust, enough for one tart., UnsaturatedFat 0 g
PATE BRISEE (PIE DOUGH)
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
TEST KITCHEN'S FAVORITE PATE BRISEE
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
- For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
More about "pate brisee for moroccan hand pies recipes"
PâTE BRISéE (SHORTCRUST PASTRY) - EVERYDAY PIE
From everydaypie.com
PATE BRISEE RECIPE AND IN-DEPTH TUTORIAL - PASTRY CHEF …
From pastrychefonline.com
PâTE BRISéE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
PâTE BRISéE — ERIN JEANNE MCDOWELL
From erinjeannemcdowell.com
CLASSIC PâTE BRISéE (PIE CRUST) - THE PETIT GOURMET
From thepetitgourmet.com
MOROCCAN PASTILLA - BY AUDREY LE GOFF - A TABLE IN FRANCE
From audreylegoff.substack.com
PâTE BRISéE RECIPE - HOW TO MAKE PâTE BRISéE - FOOD52
From food52.com
THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) | RICARDO
From ricardocuisine.com
PATE BRISEE – THE BEST ALL-PURPOSE PIE CRUST - BRAISED …
From braisedanddeglazed.com
BAKING 101: PâTE BRISéE PIE CRUST – KEVIN LEE JACOBS
From agardenforthehouse.com
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
HOW TO MAKE PâTE BRISéE (FRENCH PIE CRUST TECHNIQUE)
From biggerbolderbaking.com
PATE BRISEE TESTED RECIPE - JOYOFBAKING.COM
From joyofbaking.com
PâTE BRISéE (SHORTCRUST PIE DOUGH) - ARTISANAL TOUCH …
From artisanaltouchkitchen.com
THIS IS THE PEARFECT DESSERT I'M BRINGING TO ALL MY HOLIDAY PARTIES ...
From seriouseats.com
PâTE BRISéE (ALL BUTTER PIE CRUST) - CLASSIC RECIPES
From classic-recipes.com
PIE CRUST (PâTE BRISéE) | FRENCH PASTRY SECRETS
From frenchpastrysecrets.com
MICHEL ROUX’S PâTE BRISéE – MY FAVOURITE PASTIME
From myfavouritepastime.com
PATE BRISEE (BROKEN PIE CRUST) - NICOLE'S TASTING SPOON
From nicolestastingspoon.com
PATE BRISEE FOR MOROCCAN HAND PIES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
