CookEat Recipe
Pastry Crust for Game Pies
A flour and butter pie crust with egg yolks, a little sugar, lemon juice and a small amount of drinking spirit.
Method
Steps
Step 1
Gather the ingredients: 250 g plain wheat flour, plus a little for dusting; 80 g butter; 2 egg yolks; 2 teaspoons sugar; 5 g salt; 2 teaspoons plain unflavoured food-grade drinking spirit, such as vodka; Juice from 1 lemon wedge, about 1 teaspoon; Cold drinking water only if needed, beginning with 1 teaspoon at a time.
Step 2
Mix the flour, sugar and salt. Work in the butter until evenly distributed, then add the egg yolks, drinking spirit and lemon juice. Bring together into a cohesive rollable dough, adding cold water a teaspoon at a time only if needed.
Step 3
Knead just enough to make an even dough. Flatten into a block, cover and refrigerate for about 30 minutes before rolling to the thickness required by the game-pie recipe.
Step 4
This is an uncooked crust. Bake it fully as part of the pie that uses it, with a cooking endpoint appropriate to the filling. Do not taste raw flour or egg dough; clean and separate the utensils and work surface. No game meat is needed to make this pastry base.
Step 5
For the laminated alternative named in recipe 372, use the half-weight puff pastry of recipe 155: mix 200 g flour, a little salt, 1 tablespoon brandy, 15 g extra butter and about 90 ml water as needed; knead thoroughly for about 30 minutes and rest.
Step 6
For the laminated alternative named in recipe 372: Enclose a separate 100 g cool pliable butter block, roll to rectangles roughly three times as long as wide and make six folds in thirds, resting and chilling for about 10 minutes between turns.
Step 7
For the laminated alternative named in recipe 372: Finish with a seventh fold in half and roll to just under 1 cm or the required thickness. Keep cold and bake fully in the chosen pie. This alternative is a separate batch and takes about 150 minutes.
Cooked it? Rate it.
Cooked 1 time