Recipe courtesy of Ming Tsai

Pastry Cups (Can Substitute Frozen Puff Pastry)

Name: Pastry Cups (Can Substitute Frozen Puff Pastry)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Ingredients: 2 cups all purpose flour; 4 ounces, 1 stick of butter, cut up into small pieces and frozen (JB trick); 1 teaspoon salt; A pinch of 5 spice powder; 2 eggs lightly beaten with 1 tablespoon ice water

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

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Ingredients

2 cups all purpose flour

4 ounces, 1 stick of butter, cut up into small pieces and frozen (JB trick)

1 teaspoon salt

A pinch of 5 spice powder

2 eggs lightly beaten with 1 tablespoon ice water

Directions

In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.