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Creole Cuisine Haitian
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Shortcrust Pastry (Pâte Brisée prepared by Rita Solidaire)

Ingredients:

2 cups flour

1/2 cup butter or 4oz

1/3 cup water or 3¼oz

1/4 cup oil or 2oz

1 teaspoon salt

1/2 teaspoon baking powder

12 metal cones

1 clear plastic wrap

Instructions:

1. In a cup, mix salt and water together and put aside.

 

2. On a board, place flour, then create a hole in the center to add butter. Mix it with your

    hands.

 

3. Gradually add salted water to the mixture to obtain a soft dough until it doesn't stick to

    your hands. Bring it into a whole ball.

 

4. In a clear plastic brush a little bit of butter, wrap dough and let sit for 30 minutes.

 

5. Flour your board and rolling pin. Roll out the dough to about 1/8 thickness.

.

6. Brush metal cone with butter, then cut flattened dough into 1/2 inch strips to wrap

    around each cone diagonally starting with the tip.

 

7. Preheat oven to 350° F. Place them in a large tray and let cook for 20 minutes.

 

8. Take out tray and let cool before releasing gently pastries from metal cones.

 

* You must fill in pastries with a béchamel sauce mixed with sausages, or sardines, chunk fish, ham, ground meat or poultry. Decorate with chopped green and red bell pepper as well as parsley flakes.

u These pastries are convenient for communion's reception, wedding as they create excellent hors-d'oeuvres.

 

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