Sealing pastry



Mix the flour and salt. Then add the butter, egg, and vinegar; mix to combine. Shape the dough into a ball and roll it out into a ribbon, inch (2 mm) thick. Moisten the dough with a little water, then “glue” it onto the dish to seal. Brush with beaten egg yolk and place in the oven.

This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits