Recipe

Stilton Pastry Recipe

	Czekit7 / All my dishes 1 year, 1 month ago This dough is for the Beef and Stout Pie that was originally put in the recent catalog for Williams-Sonoma (and found on www.williams-sonoma.com/recipe). Again, this is not a stand alone recipe; it goes on top of the Beef and Stout Pie. Looks yum...haven't tried it yet!... More Prep:60m Servings:8	Czekit7
	cheesey

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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

Directions

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.

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Comments

lura 1 year, 1 month ago said:
This sounds really good. It with the Beef and Stout Pie has all the components to a very hearty meal. Thanks so much. :)

midgelet 1 year, 1 month ago said:
Sure does!

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