To make cool Butter Paste for Patty-Pans or Pasties.
To make cool Butter Paste for Patty-Pans or Pasties. is a traditional Stuart recipe for a classic pastry with two recipes in one: the first recipe is for a classic shortcrust with flour and butter intended for tarts and pies cooked in tins; the second is for a richer pastry intended for pasties both baked and boiled. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make cool Butter Paste for Patty-Pans or Pasties.
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Original Recipe
To make cool Butter Paste for Patty-Pans or Pasties. (from Robert May's Accomplisht Cook 1660)
To make cool Butter Paste for Patty-Pans or Pasties.
Take to every peck of flour five pound of butter, the whites of six eggs, and work it well together with cold spring water; you must bestow a great deal of pains, and but little water, or you put out the millers eyes. This paste is good only for patty-pan and pasty.
Sometimes for this paste put in but eight yolks of eggs, and but two whites, and six pound of butter.
Modern Redaction
Ingredients:
For the Shortcrust:
500g plain flour
180g butter
cold water to bind
Method:
"
Place the flour into a bowl, then dice the butter and add to the flour then rub them together until the mixture resembles fine crumbs. Add cold water, a little at a time, until the mixture comes together as a firm dough.
Turn onto a floured work surface, roll out and use.
