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Brown Derby Pot-Pie Pastry Tops
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Brief Description
Pot pie with crust only on the top, so the pastry isn't soggy
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Main Ingredient
flour
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Category: Breads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 4/19/2014, adapated from "The Brown Derby Cookbook"
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Tags:
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Notes:
Pie tops will keep 2-3 days at room temperature.
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Posted By: wsjrecipes
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Posted On: Apr 21, 2014
Number of Servings:
Ingredients:
- 2 1/2 cups - All Purpose Flour
- 1/2 cups - Whole Wheat Flour
- 1 1/2 teaspoons - Sea Salt
- 2 sticks - Unsalted Butter cold; cut into small pieces
- 4 tablespoons - Ice Water
- 1 - Egg Yolk
- 1 tablespoons - Heavy Cream
Directions:
Place flour and sea salt in a food processor and process until combined, 15 seconds. Add unsalted butter and pulse until pea-size lumps form. Add 4 tablespoons ice water and process until dough just begins to come together, about 20 seconds. (Do not let it form a ball.) If dough is too dry to come together, add more water, 1 teaspoon at a time. Form dough into a ball, then press into a disk. Place between two pieces waxed or parchment paper and roll to ⅓-inch thickness. Refrigerate at least 1 hour.
Using a 5-inch ramekin as a template, cut dough into eight circles. Refrigerate dough rounds at least another 30 minutes, preferably longer or overnight. (Dough rounds may be frozen, well wrapped, up to two months.)
Preheat oven to 375 degrees. In a small bowl, whisk together egg yolk and heavy cream. Arrange dough circles on 1-2 baking sheets, brush them with egg yolk mixture and bake until golden, about 20 minutes. (If baking frozen dough, increase baking time by 5 minutes.) Remove from oven and let cool on a wire rack.
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