cooking rites of passage

[bubblingbeebles]

i have just undergone what must be a rite of passage as a baker, which is that, having spare egg yolks from separating eggs, i thought, "i'll make pastry dough! what will i do with it? i'll just fridge it and figure that out later."

so um. what should i do with it?

Comments

[xsavvyx]

Hollandaise.

[bubblingbeebles]

well the yolks have already been turned into dough which i don't think would in turn turn into good hollandaise. but that is a good idea for next time!

[bubblingbeebles]

i just tried making some. super cool! the way the colour, smell, texture changes...

[joyful_vydra]

1) Raspberry/blackberry tarts
2) Blueberry tarts
3) Meat pie, unless the dough is too sweet

[bubblingbeebles]

yesss. i could make tarts until the end of time.

(i ought to try making even dessert dough with less sugar. i went with 25% sugar; probably it would work with even half as much.)

[bubblingbeebles]

i made shepherd's pie at one point last semester, for presence of ground beef and lack of pastry dough, and it came out perfectly (though slightly colourless). i ought to do more savoury-style pies.

[bubblingbeebles]

handpies! dozen has such good handpies and i want to replicate them.

would it work for samosas? i would think those have some subtly different type of dough.

[bubblingbeebles]

update: it is the wrong type of dough for all of these :