Crème fraîche pastry from Spice by Christine Manfield
I use this short, flaky pastry to make the Five-Spice Duck and Shiitake Mushroom Pies and other pies with dry fillings. I don’t recommend it for tart cases as it is too short and will fall apart....
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Ingredients
- 200 g plain flour
- 125 g cold unsalted butter
- ½ teaspoon sea salt
- 125 g crème fraîche
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