Pasty Dough

Prep Time: 20 min | Cook Time: 0 min | Servings: 5-12

Ingredients

• 375 g bread flour (or 3 cups minus 1/2 tbsp)
• 1 tsp salt
• 117.5 g cold butter (or 1/2 cup + 1/4 tbsp)
• 122.5 ml cold water
• 1 egg yolk
• 2.5 to 3.5 cups filling

Instructions

1. Combine bread flour and salt in a large bowl
2. Cut cold butter into small cubes and work into the flour until pea-sized pieces remain
3. Whisk egg yolk into the cold water
4. Add wet mixture to flour and stir until dough just comes together
5. Turn out onto a lightly floured surface and knead briefly until smooth
6. Wrap in plastic and refrigerate for at least 30 minutes
7. Divide dough into 5 portions for large pasties, 8 for medium pasties, or 12 for small tarts
8. Roll each portion into a round (8-9 inches for large, 6-7 inches for medium, 4-5 inches for small)
9. Place filling on one half, fold over, and crimp edges to seal

Notes

• Keep butter and water as cold as possible for a flaky crust
• Dough can be refrigerated overnight or frozen for up to 3 months
• 5 portions = large pasties, 8 portions = medium pasties, 12 portions = small tarts