This pastry is a regular type pie pastry which is folded once like puff pastry, but which doesn't puff too much and which is light, buttery, flaky and crumbly at the same time. we get the benefit of both. It is then baked draped over the top of a mold which gives it its beautiful flower like shape, eliminates the need for weighting with beans and wax paper ( or whatever ), and whatever shape the dough is cut into, it makes an interesting and unusual shape. I don't have to cut of the excess, and it is the quickest, easiest, artiest and fun way to produce pastry cases.
I love creating recipes where the easiest thing to do is the best thing to do.
I love creating recipes where the easiest thing to do is the best thing to do.
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