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Pate Brisee for Tomato Hand Pies or Herb-Leek Tart

Ingredients

Ingredient Checklist

2 1/2 cups all-purpose flour

1 teaspoon salt

8 ounces (2 sticks) cold unsalted butter, cut into small pieces

1/4 to 1/2 cup ice water

      Cook's Notes

Freeze for up to 1 month.

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Pate Brisee for Tomato Hand Pies or Herb-Leek Tart

Pate Brisee for Tomato Hand Pies or Herb-Leek Tart

Pate Brisee for Tomato Hand Pies or Herb-Leek Tart

Pate Brisee for Tomato Hand Pies or Herb-Leek Tart

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds).

If making tomato hand pies, divide dough in half, shape each into a square, and wrap in plastic. If making herb-leek tart, flatten dough into an oblong disk, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days).

      Cook's Notes

Freeze for up to 1 month.

Cook’s Notes

Freeze for up to 1 month.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pate Brisee for Tomato Hand Pies or Herb-Leek Tart

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Reviews:

Most Helpful

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Most Positive

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All Reviews for Pate Brisee for Tomato Hand Pies or Herb-Leek Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest