- 2 1/2 cups all-purpose flour
- 2 tsp. salt
- 1 Tbs. sugar
- 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces
- 1/3 to 1/2 cup ice water
- 4 oz. Stilton cheese, crumbled
Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.
Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.