Pasta in Pastry Shell [Timpano]
Pastry Dough
1 3/4 cups [245 g] flour
2 egg yolks
1 pinch salt
1 tablespoon [15 g] butter, melted
2 to 4 tablespoons [30 to 60 mL] cold water
2 tablespoons [17.5 g] flour
White Sauce
1/4 cup [60 g] butter
1/2 clove garlic, middle removed then minced
1/4 cup [35 g] flour
1/2 cup [125 mL] whipping cream
1 3/4 cups [440 mL] milk
1/4 cup [60 g] grated Parmesan cheese
2 tablespoons [30 g] grated Swiss cheese
1 pinch nutmeg
Salt and ground white pepper, to taste
Filling
2 ounces [56 g] liver sausage, diced
1 pound [454 g] 3-color 'tortellini' pasta noodles, boiled and well-drained
For the pastry dough, transfer 1 3/4 cups [245 g] flour into a large bowl; make a well in the middle.
Transfer egg yolks in the middle of the flour; add salt, melted butter and 2 tablespoons [30 mL] cold water.
Just mix together all the ingredients.
If dough seems too dry or too crumbly, mix in more cold water.
Dough will be stiff.
Sprinkle a working surface with 1 tablespoon [8.75 g] of remaining flour.
Press dough into a circle.
Wrap dough into plastic wrap; refrigerate dough for 30 minutes.
Meanwhile, butter a large baking dish or 8 individual baking dishes.
Sprinkle with 1 tablespoon [8.75 g] of remaining flour; set aside.
Preheat oven to 350°F [180°C].
Remove dough from refrigerator.
Flour a working surface with remaining 1 tablespoon [8.75 g] flour.
Roll dough into a thin circle large enough to line bottom and sides of baking dish or dishes.
Line baking dish or dishes leaving a little overlap slightly to compensate for shrinkage.
Bake into preheated oven for approximately 15 minutes, until just golden; leave oven on.
Remove from oven; leave to cool for approximately 10 minutes.
Meanwhile, into a medium casserole, melt white sauce butter over medium heat.
Stirring, brown minced garlic for approximately 2 minutes.
When butter just starts to boil, stir in flour until well blended.
Stir in cream and milk.
Bring to a boil, stirring.
Leave to simmer really slowly for approximately 10 minutes, to get rid of starchy taste.
Sauce should be starting to thicken.
Stir in grated Parmesan and Swiss cheeses.
Season sauce with nutmeg, salt and ground white pepper; cook until smooth and just thickened.
Into a large bowl, mix together liver sausage dices and well-drained boiled pasta noodles.
Pour mix into white sauce.
Mix to well coat pasta noodles with the sauce.
Pour filling into pre-baked crust.
Bake into oven for 5 to 10 minutes, until filling is really hot and set.
Remove from oven and leave to cool slightly.
Cover baking dish with a serving plate or dishes with individual plates.
Invert delicately; remove dish or dishes.
Serve immediately, sliced if necessary.
Pastry Dough
1 3/4 cups [245 g] flour
2 egg yolks
1 pinch salt
1 tablespoon [15 g] butter, melted
2 to 4 tablespoons [30 to 60 mL] cold water
2 tablespoons [17.5 g] flour
White Sauce
1/4 cup [60 g] butter
1/2 clove garlic, middle removed then minced
1/4 cup [35 g] flour
1/2 cup [125 mL] whipping cream
1 3/4 cups [440 mL] milk
1/4 cup [60 g] grated Parmesan cheese
2 tablespoons [30 g] grated Swiss cheese
1 pinch nutmeg
Salt and ground white pepper, to taste
Filling
2 ounces [56 g] liver sausage, diced
1 pound [454 g] 3-color 'tortellini' pasta noodles, boiled and well-drained
For the pastry dough, transfer 1 3/4 cups [245 g] flour into a large bowl; make a well in the middle.
Transfer egg yolks in the middle of the flour; add salt, melted butter and 2 tablespoons [30 mL] cold water.
Just mix together all the ingredients.
If dough seems too dry or too crumbly, mix in more cold water.
Dough will be stiff.
Sprinkle a working surface with 1 tablespoon [8.75 g] of remaining flour.
Press dough into a circle.
Wrap dough into plastic wrap; refrigerate dough for 30 minutes.
Meanwhile, butter a large baking dish or 8 individual baking dishes.
Sprinkle with 1 tablespoon [8.75 g] of remaining flour; set aside.
Preheat oven to 350°F [180°C].
Remove dough from refrigerator.
Flour a working surface with remaining 1 tablespoon [8.75 g] flour.
Roll dough into a thin circle large enough to line bottom and sides of baking dish or dishes.
Line baking dish or dishes leaving a little overlap slightly to compensate for shrinkage.
Bake into preheated oven for approximately 15 minutes, until just golden; leave oven on.
Remove from oven; leave to cool for approximately 10 minutes.
Meanwhile, into a medium casserole, melt white sauce butter over medium heat.
Stirring, brown minced garlic for approximately 2 minutes.
When butter just starts to boil, stir in flour until well blended.
Stir in cream and milk.
Bring to a boil, stirring.
Leave to simmer really slowly for approximately 10 minutes, to get rid of starchy taste.
Sauce should be starting to thicken.
Stir in grated Parmesan and Swiss cheeses.
Season sauce with nutmeg, salt and ground white pepper; cook until smooth and just thickened.
Into a large bowl, mix together liver sausage dices and well-drained boiled pasta noodles.
Pour mix into white sauce.
Mix to well coat pasta noodles with the sauce.
Pour filling into pre-baked crust.
Bake into oven for 5 to 10 minutes, until filling is really hot and set.
Remove from oven and leave to cool slightly.
Cover baking dish with a serving plate or dishes with individual plates.
Invert delicately; remove dish or dishes.
Serve immediately, sliced if necessary.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53488-pasta-pastry-shell-timpano.html
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