Pate Brisee Hors d'oeuvre Cups
Andy Anderson !
This is one of the first pastries you'll make at Cordon Bleu, and can be used from pie crusts, to tarts, to Hors d'oeuvres.
I've changed the recipe a bit, by adding a bit more fat, and freezing the butter.
So, what do you say... let's make some Hors d'oeuvres.
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- 1 1/2 c
- all-purpose flour
- 1/2 tsp
- salt, table variety
- 1/8 tsp
- granulated sugar
- 6 Tbsp
- sweet butter, unsalted
- 3 Tbsp
- vegetable shortening
- 1/4 c
- ice water
1Cube the butter, and shortening, and place in the freezer for a minimum of 1 hour.
2Add the flour, salt, and sugar to the bowl of a food processor, fitted with an S-blade, and mix to combine.
3Add the frozen butter, and shortening to the flour mixer, and pulse (1-second pulses), until the butter, shortening and flour are combined, but you can still see bits of butter in the flour.
4Transfer the dough to a large (cold) mixing bowl, and add the ice water, just a bit at a time, until the dough comes together. It should be a slightly sticky dough.
Chef's Note: I usually use a fork to do the mixing. If you use your hands, the heat from your body will begin to warm up the dough and the butter, and we want them as separate as possible.
5Form the dough into a ball, cut in half, and wrap each half in cling wrap. Toss in the refrigerator and allow to rest for 2 or more hours.
6Place rack in the middle position, and then preheat oven to 375f (190c).
10Refrigerate for up to two weeks, or 3 months in the freezer.
12These Pate Brisee cups are a blank canvas for anything you wish to place in them. I've made everything from bite-sized pecan pies, to cheesecakes, to mincemeat pies.
One of my favorites, and that of my guests, is to dice up a bit of ham, and add some gruyere cheese, or how about crab meat, sautéed scallions, and gruyere.
If you have a basic custard recipe, you could add a teaspoon of that to tie the whole thing together.