Shortcrust pastry with whole egg (Pâte brisée avec œuf entier) from The New French Kitchen: Modern Takes on Favorite Classic Dishes by Geraldine Leverd

  • eggs
  • unsalted butter
  • Show all ingredients...
  • Serves : about 12 ounces (360 g)

  • EYB Comments

    Chill 30 minutes or overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill 30 minutes or overnight.

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