Pastry for Cold Meat Pies
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- g butter
- generous pinch salt
- milk
Instructions
- Combine the flour, butter, salt, and enough milk for the right consistency without overworking.
- Form a loaf and rest it about half an hour in a damp, floured cloth. Enough for a large pie (cf. No. 370).