This dough will freeze for up to 6 months.
2 cups all-purpose flour (I use 1 cup Nash’s triticale flour and 1 cup all-purpose flour)
1/2 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into small pieces
1/3 cup cold water
Optional: 1 whole egg, beaten
Mix the dry ingredients, cut the butter into them using a pastry cutter (or freeze the butter and use a coarse grater). Add enough water to make the pastry bind together.
Refrigerate for at least one hour.
Divide dough into 12 pieces (about 1.5 ounces each). Roll out. Form around filling and (optional) brush with egg. Bake at 400° for about 20 minutes or until edges are golden brown.
Keep well chilled until serving.
We thank Diane’s Market Kitchen, Seattle’s Urban Cooking School, for this recipe.