Rough Puff Pastry for Chicken Pot Pie

Rough Puff Pastry for Chicken Pot Pie
Photo by Alan Richardson


  • 2/3 cup chilled water
  • 13-½ oz. (3 cups) all-purpose flour, chilled; more for dusting the work surface
  • ¾ lb. (3 sticks) cold, unsalted butter, cut into 1-inch pieces
  • 1 tsp. salt

Put the butter pieces on a large work surface and chop them roughly with a knife. Dump the chilled flour and the salt on top of the butter and use a large knife or a pastry blender to cut the butter and flour together. When well combined (the mixture still will be very dry and rough), add the wat...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network