+pastry shop

°1/3 cup all-purpose flour (plus more for rolling out dough)

°2 tbsp. yeast

°1 teaspoon of salt

°1 cup unsalted butter (cold, cut into small cubes)

°2 egg yolks

°Half a cup of cold water

°1 egg white (whipped, for brushing on bundled pasties)

° 1 pound potatoes (peeled and cut into small cubes)

°⅓ lb rutabaga (peeled and diced small)

°⅓ pound yellow onion (small cubes)

°1/2 pound sirloin (or sirloin steak, uncooked and cut into small cubes)

°1 teaspoon of salt

°1 teaspoon ground black pepper


Make pancake batter

Add the flour, baking powder, and salt to a food processor or blender and mix quickly until combined. Add the butter and mix until the mixture begins to look like coarse crumbs.

3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 12 cups unsalted butter

Add the egg yolks and whisk a few times until blended. Then add a small amount of water (you may not need all of it), and blend in the food processor between each addition until the dough begins to form a ball.

2 egg yolks and half a cup of cold water

Remove the puff pastry from the food processor and wrap it tightly in plastic wrap. Place it in the refrigerator to cool for 3 hours.

Roll the dough

When it’s time to take the dough out of the refrigerator, preheat the oven to 350°F (175°C). Take out 2 large baking sheets, sprinkle them with flour, and set aside.

Take the dough out of the refrigerator and brush a flat surface with flour to flatten it. Shape the ball of dough into a sausage shape and cut it into 6 equal-sized pieces.

Roll each piece of dough into a round shape about 8 inches in diameter (you can use an 8-inch flat board as a guide if needed) and set aside.


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