Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Stilton Pastry

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Stilton Pastry Empty Stilton Pastry

    Post by Lobo Tue 12 Jan 2016, 5:25 pm

    Stilton Pastry Img20l
    Stilton Pastry
    Stilton Pastry Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 8
    A sprinkling of creamy Stilton cheese sets this pastry dough apart. Use it to form the crust for our Beef and Stout Pie.






    • 60

    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

    Related Recipes


    Stilton Pastry Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, full-bodied white wines like the Keswick Vineyards Estate Reserve Viognier, Monticello from our Wine Club.

    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.
    Williams-Sonoma Kitchen.
    • Back to top
      Current date/time is Fri 19 Apr 2024, 1:03 am