"Pantin" Pastry in crust⭐

500g Flour
150g Vegetable margarine
1Egg
2Yolks
10g Salt
Preparation steps
In a bowl, work the flour and margarine to make a kind of sand. Dig a well and pour in the egg, salt and 15 cl of warm water. Mix to obtain a smooth dough. Shape into a ball and let it rest for 12 hours in the fridge.

Roll out the dough to 1/2 cm thick and cut out 2 rectangles of 30 x 20 cm. On the first, place the stuffing of your choice in the center, leaving a 3 cm edge. Then place the other rectangle on top, using a rolling pin.

Beat the egg yolks with 1 tbsp. of water. Brush the edges of the base rectangle with it, gently lifting the one that covers it all around.

Using a pastry wheel or a sharp knife, even out the two thicknesses of the edge, and reserve the scraps for decoration.

Press all around the pâté, to seal the dough well.