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Cornmeal Pate Brisee
Recipe Summary
Yield: Makes 2 disks
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1/2 cup coarse cornmeal
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Cook's Notes
Make Ahead: Dough can be frozen for up to 1 month; thaw before using.
Gallery
Cornmeal Pate Brisee
Recipe Summary
Yield: Makes 2 disks
Gallery
Cornmeal Pate Brisee
Cornmeal Pate Brisee
Cornmeal Pate Brisee
Recipe Summary
Yield: Makes 2 disks
Recipe Summary
Yield: Makes 2 disks
Yield: Makes 2 disks
Makes 2 disks
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1/2 cup coarse cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
Pulseflour,cornmeal,salt,andsugarinafoodprocessoruntilcombined.Addbutter,andpulseuntilmixtureresemblescoarsecrumbswithsomelargerpiecesremaining,about10seconds.Drizzle1/4cupicewaterevenlyovermixture.Pulseuntilmixturejustbeginstoholdtogetherwhenpressedbetween2fingers(itshouldnotbewetorsticky).Ifdoughistoodry,pulseinwater,1tablespoonatatime.
Dividedoughinhalf.Wrapinplastic.Shapeintodisks,andrefrigerateuntilfirm,about1hourorovernight.
Cook's Notes
Make Ahead: Dough can be frozen for up to 1 month; thaw before using.
Cook’s Notes
Make Ahead: Dough can be frozen for up to 1 month; thaw before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cornmeal Pate Brisee
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Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Cornmeal Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
