All Vegetable Shortening Pastry Recipes

VEGETABLE PASTIES

Steps:

• In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
• Bake in preheated oven for 45 minutes, or until golden brown.

BUTTER AND SHORTENING PASTRY

Steps:

• Mix flour, salt and sugar in a food processor fitted with steel blade.
• Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
• Cut butter into the flour mixture with 5 one second pulses.
• Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
• The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
• Sprinkle 6 T of ice water over flour mixture.
• Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
• Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
• Divide dough into 2 balls and flatten each into a 4 inch wide disk.
• Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.

ALL-PURPOSE EASY SHORTENING PIE DOUGH

Steps:

• Combine the flour and salt in a medium bowl.
• Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
• Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
• Gather up the dough and form into a flat disk.
• You can use this dough immediately or proceed to the next step.
• Wrap the dough in wax paper or plastic wrap.
• Refrigerate for atleast 20 minutes or up to overnight.
• If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
• ********Double-CrustShortening Pie Dough*********.
• Use all-purpose flour, salt, vegetable shortening and ice-cold water.
• Divide the dough into 2 equal pieces.