The ingredients are for 400 g of pastry.
Sift 250 g of flour and 1/2 tablespoon of salt into a bowl.
Cut 125 g of butter into 1/2 cm cubes and add them to the flour.
Work the flour into the butter using two knives until crumbs form.
Flour your hands and cup them over the bowl.
Take small amounts of the mixture and slide them between your fingers, gently pressing as the butter passes through your palms.
Repeat the operation seven times until the crumbs are fine.
Beat one egg yolk in a cup.
Add 1 teaspoon of cold water.
Stir and then pour it into the flour, mixing with a fork.
Add another teaspoon of water to the cup to dissolve the remaining yolk well, and pour it little by little over the dough.
Continue mixing with the fork until three quarters of the dough is well combined.
Continue by hand, kneading until the dough forms a ball.
Wrap it in aluminum foil and let it rest for 1 hour in the refrigerator.
Stand mixer
Measuring cup
Italy
| Energy (kcal) | 461.45 |
| Carbohydrates (g) | 45.9 |
| of which Sugars (g) | 1.43 |
| Fat (g) | 28.31 |
| of which Saturates (g) | 16.02 |
| Protein (g) | 7.97 |
| Fiber (g) | 1.4 |
