This recipe is best with
Recipe Ingredient
- For Pate Brisee:
- 225g plain flour
- 1 tsp salt
- 125g unsalted butter, diced
- 1 egg yolk
- About 3 tsp ice water
- For Pate Sucree:
- 150g plain flour
- 50g castor sugar
- 60g cold butter, diced
- 2 egg yolks
- About 2 tsp ice water
Instructions
- Sift flour into a mixing bowl.
- Stir in salt and rub in butter until mixture resembles breadcrumbs.
- Add egg yolk and enough water to make ingredients cling together.
- Roll dough into a ball and knead gently on a lightly floured table-top until it becomes smooth.
- Wrap in cling film and chill in refrigerator for 30 minutes.
- Roll pastry between two plastic sheets until large enough to line a pie tin.
- Lift pastry into tin and ease in the sides; trim the edge.
- Lightly prick the pastry base with a fork, then refrigerate for 30 minutes.
- Cover pastry with parchment paper, fill with baking beans and bake at 180 ºC for 10 to 15 minutes.
- When pastry is set and rim is golden, remove paper and beans and bake for another five minutes or until lightly browned.
- Place pastry on wire rack to cool.
- Note:This pastry can be used for any quiche filling.
- Sift flour into a mixing bowl and make a well in the centre.
- Stir in sugar and rub in the butter with your fingertips until the ingredients are just combined.
- Add enough egg yolk and water to make a firm dough.
- Place dough on a lightly floured surface.
- Knead gently until smooth.
- Wrap in cling film and refrigerate for 30 minutes.
- Roll out pastry between two sheets of plastic until large enough to line a deep 20cm pie dish.
- Remove the top piece of plastic from the pastry.
- Use the remaining plastic to help you position the pastry in the pie dish.
- Carefully press the pastry into the dish. Be careful not to stretch the pastry.
- Roll a rolling pin over the top of the tin, pressing down firmly to cut off excess dough.
- Reserve the scraps.
- Prick the pastry base with a fork and refrigerate for 30 minutes.
- Cover pastry with parchment paper, fill with baking beans and bake in a preheated oven at 190 ºC for 10 minutes.
- Remove paper and beans and bake a further 10 minutes or until browned.
- Cool and add any sweet filling of your choice.
- Note: For best results, avoid over-mixing the pastry.
To make pate brisee:
To make pate sucree:
