Use small
pea size pieces of a soft special treat; try tiny bits of hot dog, cheese, boiled chicken.
Using a pastry blender, cut the cold butter into the flour until the butter is
in pea size pieces evenly distributed in the flour mixture.
Add butter and pulse 6 to 8 times, until mixture resembles coarse meal,
with pea size pieces of butter.
In a large mixing bowl, add all of the crisp toppings and stir with a wooden spoon until it clumps together in
large pea sized pieces.
You may also want to try cooked pasta shapes cut into small bites and
pea size pieces of soft meat, such as chicken.
If you do not have a processor simply cut butter into chunks, add to flour, and break up
into pea sized pieces.
In a food processor, pulse the flour, butter, lard, salt and sugar together until you
get pea sized pieces of the fat.
2 ribs celery, thinly sliced 1 lb cremini mushroom, chopped (
about pea sized pieces) 3 tablespoons fresh thyme Fresh black pepper 1 teaspoon salt (plus more, to taste)
For this you need a hand cranked scratter, to chop up the fruit
into pea size pieces, and a hand operated basket, or pneumatic - jacked rack and cloth, press.
Big pieces of butter left because you couldn't be bothered to make «
pea sized pieces» when you pinch flour and butter together?
Add the stems to the bowl of a food processor and chop until you have
pea sized pieces.
Cut in butter until you have
pea sized pieces.
Put everything except the egg into your food processor, and pulse / blend until the butter is smaller than
pea sized pieces.