La Mozzarella in Carrozza - Pastry

Yields: Baking tin 22Cm | Cooking Time: 15Min + 30Min | Difficulty Level: Medium

This recipe is thought for pies so it's not very sweet. The sweetness will be given by its filling: jam, chocolate or cream.

- Firstly, put the flours and the butter together using your fingertips till their consistence become similar to the wet sand. 

- Add the egg, the sugar and the pinch of salt. 

- Mix all the ingredients very quickly till the pastry is ready. Wrap into the cling film and put in the fridge for about 30 min to rest.

- The butter and the other ingredients must be Cold. You can also put the Boule into the fridge and take it out just before starting knead. You can use a mixer: in this case cool its blades in the fridge. The wheat flour and the powder sugar make the pastry crumbly. Caster sugar will make it more crunchy.

I don't use the baking but for a softier pastry you can use it (just one teaspoon).

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    ~ 125g Cold butter
    ~ 50g Durum wheat flour
    ~ 200g Type 0 flour
    ~ 1 Egg
    ~ 60g of Powder sugar
    ~ A pinch of salt
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