Pepper and Chilli Pastry
With this buttery Pepper and Chilli Pastry, speckled with spicy flakes and flavoured with paprika, the crust of your quiches, pies and tarts will be as exciting as their filling! Happy Monday!
Ingredients (375 grams/13 ounces):
2 cups plain flour
½ teaspoon salt
1 teaspoon paprika
1/2 teaspoon Piment d'Espelette
1/2 teaspoon ground chilli or Cayenne Pepper
4 tablespoons unsalted butter, cut into small chunks
1/3 cup ice water
In a large bowl, combine flour and salt. Give a good stir.
Stir paprika, Piment d'Espelette and ground chilli into the flour. Rub cold butter into flour mixture between your fingers until mixture resembles coarse meal. Gradually add ice water, stirring ingredients with your hand until a soft dough ball forms. Knead lightly a couple of minutes. Flatten into a disc.
Wrap tightly in cling film, and chill in the refrigerator at least an hour before using.
If not using then, place wrapped Pepper and Chilli Pastry in a zip-lock bag and freeze, up to 3 months. Remove from the freezer a couple of hours before you need to use it, and allow to thaw at room temperature.