Pâte brisée

Pâte brisée is a richer, more delicate form of shortcrust pastry than Pâte à foncer. The quantity here is rather large so either reduce by half or you can freeze the excess for up to 3 months.

Pâte brisée

Pâte brisée
Servings:	Serves 8 - Makes about 900g
Calories per serving:	519
Ready in:	45 minutes
Prep. time:	45 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	21st August 2012

Best recipe review Love the freezing idea 4/5 I always freeze shop-bought pastry rolls, but never thought to do this with my homemade pasrty. Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500g plain flour, sifted
• 2 teaspoons salt
• 2 pinches caster sugar
• 2 free range eggs
• 300g slightly soft butter, cut into cubes
• 30ml cold milk

Method

1. Place the flour, salt, sugar, eggs and butter in a bowl and cream in the butter until it is well blended.
2. Add the milk and mix until the dough holds together and is smooth.
3. Roll into a ball, wrap in cling-film and refrigerate for at least 30 minutes before use.

Cooking time and temperature

Oven baked king prawn, garlic and cream cheese puffs

Shortcrust Pastry and Puff pastry cooking times & temperatures

I'm always frustrated that pre-rolled and packaged puff pastry and shortcrust pastry never has the cooking times and temperatures, they all blithely say "refer to your recipe", if you are like me, you often do not use a recipe!

From browsing through my cookbooks, my recipes and studying puff pastry manufacturers websites I've come up with a setting that should work for most recipes.

Normal oven (Convection oven)

Set the oven to 200° C (400° F - gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it's easy to burn the edges from cooking for too long.

Fan oven (Fan assisted oven)

Set the oven to 180° C and bake in the middle of the oven for 15 to minutes to 20 minutes. Check after 15 minutes as it's easy to burn the edges from cooking for too long.

Exceptions to this rule

Where the filling of the pastry is very moist or is cool and likely to lower the pastry cooking temperature inside the pie, the oven temperature should be the same, but you may need an extended cooking time of up to 40 minutes to ensure the pastry puffs up properly. Check regularly to ensure it does not burn. You can lay a sheet of aluminium foil on over any areas that look as though they may get over cooked. This will prevent them from burning.

Chef's notes

Work quickly and lightly and keep the kitchen as cool as possible.

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