Périgourdin Pasty

Serves 6


• 500g flour
• Eggs (quantity variable)
• 1 tablespoon oil
• 2 tablespoons granulated sugar
• 1 tablespoon rum
• Salt


Mix the flour with a little salt and add the eggs. Beat until the mixture is smooth.
Make a ball and leave for 2 hours.
Pre-heat the oven for 20 minutes at 180°C (gas mark 6).
Roll out the pastry until it is as thin as a piece of paper (being careful not to make any holes). With the help of a fine brush, moisten the pastry with a mix of oil and rum. Sprinkle with sugar.
Fold the pastry in four, bring the edges to the middle. Repeat until the pasty will fit into your tart dish. Place the square pasty in a tart dish and cook for 30 minutes.
Serve hot.