Pastes for Moulded Pies

Ingredients

• Ordinary paste:
• 1 kilo sifted flour
• 250 grammes butter
• 30 grammes salt
• 2 whole eggs
• about 4 décilitres water
• Lard paste:
• 1 kilo sifted flour
• 250 grammes melted lard
• 2 eggs
• 30 grammes salt
• 4 décilitres tepid water

Instructions

1. Ordinary paste: spread 1 kilo of sifted flour in a ring.
2. Put 30 grammes of salt, about 4 décilitres of water, 2 whole eggs and 250 grammes of butter in the middle, and make the détrempe; use rather less or rather more water according to the flour, a better flour absorbing more.
3. Fraiser twice to smooth and unify the mass.
4. Roll it into a pâton, wrap it in a cloth and keep it cool until it is wanted.
5. Lard paste: proceed the same way with 1 kilo of sifted flour, 30 grammes of salt, 4 décilitres of tepid water, 2 eggs and 250 grammes of tepid melted lard, making the détrempe and fraisering as for the ordinary paste.