RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Pie Pastry - dairy, pareve
This is from Evelyn Rose's "Table Talk" column of April 3, 1998, in the Jewish Chronicle, UK. She writes it "can be used for jam tarts and flans." Ruth PASSOVER PASTRY ~~~~~~~~~~~~~~~ Use like normal pastry. Uncooked pastry keeps 1 day under refrigeration. Freeze 3 months 3 oz. (75 g) potato flour (starch) 5 oz. (150 g) cake or fine matzah meal 5 oz. (150 g) butter or block margarine 2 oz. (50 g) caster sugar 1 beaten egg 1 Tablespoon lemon juice 1 teaspoon water Put the firm fat (cut in 1-inch/2.5 cm chunks) in the food processor with the dry ingredients and pulse 10 times to "rub in" the fat. Add the beaten egg, lemon juice and water, and pulse until the mixture begins to cling together in little moist balls (or use the rubbing-in method, i.e., cutting). Tip out into a bowl, gather into a ball with the fingers and then knead well until smooth and free from cracks. Flatten into a block about 1 inch (2.5 cm) thick and chill in the refrigerator for at least 30 minutes. At this stage it can be frozen.
