[Update my dinner status], I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
together the lumps should mass--if too dry, pulse in droplets more water. Do not over-mix: the dough should not mass on the blade--it should hold together when pressed. The final blending: Turn the dough out onto your work surface and with the heel, not the warm palm, of your hand, rapidly and roughly smear the dough by 3-spoonfuls bits 6 to 8 inches out on your work surface. This accomplishes the final blending of fat and flour. If the pastry seems stiff, sprinkle more droplets of ice water as you smear--but do not overdo! Press the dough rapidly into a rough cake wrap in a sheet of plastic, place in a plastic bag, and chill. Chilling. The dough should be chilled for at least an hour, preferably 2 hours, before using. This allows the flour particles to absorb the liquid, and will make for a more tender dough; it also allows the butter to congeal, for easy rolling. Ahead-of-time note: The pastry will keep under refrigeration for a day or two. For longer storage, use the freezer, where it will keep perfectly for months, waiting to serve you. Copyright 1993 by Julia Child Converted by MC_Buster. NOTES : Ingredients for 20 appetizer-sized servings Recipe by: Good Morning America Converted by MM_Buster v2.0l.
