Renaissance pastryfrom the book "Shakespeare's Kitchen"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
2 cups flour sifted
Mix the flour, water, salt and egg together on a cold surface until crumbly. Flaten the dough with a rolling pin and place one quarter of the butter cubes on the dough. Roll the butter into the dough, fold the dough over and roll again. Repeat the process 3 more times until all the butter is incorporated. Cover the dough in plastic wrap and refrigerate 1 hour or overnight.
|© 2004-08 S.M.Richter | Disclaimer|