pastry Stilton Pastry

By á-27150

A sprinkling of creamy Stilton cheese sets this pastry dough apart. Use it to form the crust for your Beef
and Stout Pie .

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp. salt
• 1 Tbs. sugar
• 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1I2-inch pieces
• 1/3 to 1/2 cup ice water
• 4 oz. Stilton cheese, crumbled

Preparation

Step 1

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. !f 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 jhe dough on top of the beef and stout pie
and bake as directed in that recipe. Makes enough dough f~r a 16-inch round.