Petits Pâtés à la Dauphine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pâte à brioche commune
- farce
- egg-wash
Instructions
- Make a pâte à brioche commune without sugar, keeping it a little firm.
- Roll the paste out with a rolling pin as for any other paste and cut it out with a cutter.
- Shape the pies as for the other small pies, filling them with any farce, hachis or salpicon.
- Keep the finished pies in a warm enough place for the paste to ferment slightly.
- Brush with egg-wash and bake in a hot oven.