Rich herb pastry is often used for vegetable pies and tarts.
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
2 1/4 cup (250 g) plain flour (All purpose)
1/2 tsp salt
1 stick (8 tbsp) 4 oz (112 g) cold unsalted butter
1/2 tsp fresh thyme or 1/4 tsp dried thyme
1/2 tsp fresh oregano or marjoram, chopped or 1/4 tsp dried oregano or marjoram
2 tbsp chopped chives
1 tbsp fresh parsley, chopped
4-6 fresh basil leaves, torn into small pieces
1 egg yolk beaten with 2 tbsp iced water
1. Sift the flour and salt into a bowl. Add the butter Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
2. Add the herbs and mix in the egg yolk with the iced water Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
3. Roll out and use as required.
Storing Rich Herb Pastry
1. Uncooked dough, tightly wrapped in cling film or foil, will keep in a refrigerator for up to 1 days. Baked, unfilled pastry will keep in an airtight tin in a cool place for up to 5 days.
2. To freeze, wrap dough in heavy foil or freezer cling film before freezing. Thaw at room temperature betore unwrapping. Baked pastry should be placed in a rigid freezer container or heavy foil.
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