Lorenza Avila

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Lorenza Avila

Pasta Brisee for Pays

Name: Pasta Brisee for Pays
Prep time: 120 min
Cook time: 120 min
Yield: 10
Cuisine: Francesa
Ingredients: 1 1/4 cups flour; 1/4 teaspoons salt; 1/8 teaspoons baking soda; 1 bar unsalted butter; 3 tablespoons Water

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A delicious recipe for butter-based pasta that stays crispy, known as Pate Brisee in French. It is ideal for Pay de Manzana, or for the famous Pie de Merengue y Limón.

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Ingredients

10 portions

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1 1/4 cups flour
1/4 teaspoons salt
1/8 teaspoons baking soda
1 bar unsalted butter
3 tablespoons Water

Preparation

Mix the flour, salt, and baking powder in a food processor. Press 3 times for 1 second to mix. Cut the butter into 8 pieces and add to the processor. Press many times for 1 second until the mixture is dusty and no large pieces of butter remain. Add 2 teaspoons of water and press another 5-6 times. The dough should start to unite, forming a paste. If it is still very dry, add 1 teaspoon of water until the paste is incorporated.

Put the pasta on a floured surface and form a ball, flatten it into a thick disk. Put this paste between 2 sheets of adhesive plastic paper (egapac) and with your hands make a disk of about 15 centimeters.

Refrigerate the pasta until it is firm, at least for 1 hour.

When the paste is going to be used, flatten it with the plastic below to help put it on the mold. Put on the pie mold and refrigerate until it is going to be used.