Stilton Pastry
This recipe creates a savory and flaky Stilton cheese pastry dough that is perfect for topping a rich beef and stout pie. The buttery and cheesy flavors come together in a deliciously indulgent crust that will take your pie to the next level. Enjoy the process of making this dough, then savor the final result with each bite of your homemade pie.
— Constant Cookbook
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp. salt
- 1 Tbs. sugar
- 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces
- 1/3 to 1/2 cup ice water
- 4 oz. Stilton cheese, crumbled
Instructions
- In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.
- Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.
- Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.
Comments
No comments found.