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Pastry Dough for Timballo November 10, 2006

Posted by Paula Erbay in Main Dishes.

4 Cups Flour, all-purpose

2 ½ T Sugar
1 ½ Sticks Butter, unsalted – Cold
1 Egg – Extra large
6 T Milk, whole

Cut butter in several small pieces (tablespoons).
Place flour, sugar, and butter in food processor. Use the pulse button a few times until butter is mixed into dry ingredients. Slightly beat the egg. Add the egg and 4 Tablespoons of milk to food processor. Blend, if after a few seconds it seems too dry add more milk, tablespoon at a time. It should form a ball in food processor, if not test it with your hands – if it holds together, remove from processor DO NOT OVER BEAT. Form into two disks (dough should be smooth, but not wet). Cover with plastic and refrigerate (overnight is best).

This pastry dough can be used with other savory fillings.

This recipe is required for Paula’s Crouching Tiger, Hidden Dragon Timballo. Four recipes are required to complete this dish: Crouching Tiger, Hidden Dragon Timballo, Ragu for Timballo, Béchamel Sauce, and Pastry Dough for Timballo.



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