Renaissance pastry
from the book "Shakespeare's Kitchen"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2004
2 cups flour sifted
½ tsp salt
1 large egg beaten and cold
½ cup butter, cubed and cold
½ cup ice cold water
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.
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