Chilli Polenta Pie Crust
Ingredients:
250g standard plain flour
50g coarse polenta
225g butter, cold and 1cm diced
1 tbsp red chilli, seeds removed and chopped as finely as
you can
good pinch of salt
1 tbsp cold water
Method:
Place flour, polenta, butter, chilli and salt into a large mixing bowl. Using your fingertips, gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise butter will begin to melt from the heat of your fingers.
Add water and mix until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
Gently re-work pastry before using, taking care to ensure it remains cold and firm.
On a lightly floured surface, roll out pastry as stated in your recipe.
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