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.
How to Make Pate Brisee Hors d'oeuvre Cups
- Cube the butter, and shortening, and place in the freezer for a minimum of 1 hour.
- Add the flour, salt, and sugar to the bowl of a food processor, fitted with an S-blade, and mix to combine.
- Add 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.
- Transfer 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.
- Form 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.
- Place rack in the middle position, and then preheat oven to 375f (190c).
- Refrigerate for up to two weeks, or 3 months in the freezer.
- These 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.