Pattie Shells

Ingredients

• ½ pound butter
• ½ pound sifted pastry flour
• ¼ teaspoon coarse sea salt
• 1 egg white
• ice water

Directions

1. Scald a bowl with boiling water, then fill it with ice water.

2. Add ½ pound of butter to the ice water and work it until it has a waxy texture.

3. Divide the butter into four parts and keep in the ice water.

4. On a board, place ½ pound of sifted pastry flour and make a well in the center.

5. Add ¼ teaspoon of coarse sea salt, 1 egg white, and one piece of butter to the well.

6. Work the mixture into a paste with some of the flour.

7. Gradually add ice water until a soft dough forms, reserving about 3 tablespoons of flour for dusting.

8. Knead the dough for 10 minutes, then divide it into two parts.

9. Roll each part thin, place a piece of butter on one, and dust with a little flour.

10. Cover with the other piece of dough and roll into a long sheet.

11. Fold the dough in thirds, turn it halfway, and roll out again.

12. Repeat the folding and rolling process with the remaining butter, chilling the dough between each step.