|Dough: Simple Contemporary Breads|
|by Richard Bertinet|
For all those who do not want to eat mass produced sliced bread filled with chemicals and preservatives, help is at hand.
1 - 10 of 63 for pasty dough
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Trim steak of ... Meanwhile, prepare the dough. Combine flour, ... lightly with foil. Can be served hot or cold. Turnovers are great for lunches and picnics!
100 year old Cornish pasty direct from Cornwall, ... Roll out the dough a little thicker ... the number of pasties you wish to make; one pasty per person.
Cut shortening into ... is moistened and dough almost clings to ... edges of the pasty and fold over ... Serve with ketchup. Freezes well. Makes six pasties.
Mix together for ... water until the dough is workable, not ... inch thick. Scoop pasty mix into centers. ... slits on top. Bake at 350 degrees for 1 hour.
Use for pot pies. Sift the dry ingredients together. Cut in the Crisco as you would for pie crust. Add cold water and combine quickly. Do not over ...
Preheat oven to ... Spoon into pie dough; fold edges onto top of pie dough. Lightly spray non-stick or olive oil spray on top. Bake until golden brown.
Cook the ground ... Take a single dough sheet and lay ... the center. Fold the dough sheet circle in half. Press edges with fork. Deep dry until golden.
Sift together flour, ... directions. For 1 pasty take 1/2 the dough. Roll thin ... minutes. Smaller circles may be rolled and cut out to make appetizer size.
Cut round steak, ... If homemade pie dough is used roll ... mixture, then fold over and pinch edges. Bake 1 to 1 1/2 hours or until brown at 350 degrees F.
Cut up meat ... bottom crust (pie dough) in pie ... oven on middle rack for 1 hour. Watch that crusts do not burn. Oven temperature may vary to 350 degrees.
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