Alex Rast wrote:

>Thanks, but I was looking for recipes that use whole eggs, not just yolk=
s.=20
>The crusts I'm thinking of definitely need the egg whites for strength a=
nd=20
>structure.
>
The strength/structure in a pate dough comes from flour/water, not=20
eggwhites.
As a matter of fact, the dough needs to be a little stronger than a=20
flaky 1-2-3 pie-dough, but that is accomplished with the water, not=20
eggwhite.

>Do you have any recipes like this?
>
No.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
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