Best Ordinary Brides Pastry Recipes

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PATE BRISEE (PIE DOUGH)



Pate Brisee (Pie Dough) image

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

BRIDIES



Bridies image

Similar in appearance to Cornish Pasties, but that's where the similarity ends. These freeze extremely well, uncooked, so if you like them, make a bunch next time and freeze them individually in airtight freezer bags.

Provided by Millereg

Categories     Breads

Time 1h50m

Yield 6-7 bridies, 6-7 serving(s)

Number Of Ingredients 10

4 cups flour
1/4 teaspoon salt
1/2 lb butter, cut into small pieces
cold water
1 lb lean ground lamb
1 onion, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1 beaten egg

Steps:

  • ---To prepare the pastry---.
  • In a large mixing bowl, sift together the flour and salt.
  • Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
  • Mix in enough cold water to hold the mixture together.
  • Form into a ball.
  • Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
  • ---To prepare the filling---.
  • In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
  • ---Assembly---.
  • Remove the pastry from the refrigerator.
  • Lightly sprinkle your work surface with flour.
  • Roll out the pastry to about 1/8-inch thickness.
  • Cut into 6-7 circles approximately 5 to 6 inches in diameter.
  • Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
  • Brush the edge lightly with the beaten egg.
  • Fold the pastry over the filling and seal by lightly crimping the edge.
  • Brush the top with beaten egg.
  • Repeat with remaining filling and dough circles.
  • Place on baking sheets greased with shortening or non-stick cooking spray and bake at 350°F for 50 minutes or until golden brown on top.

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