HERBED PASTRY
This dough can be used for our Vidalia Onion Tarte Tatin or any savory tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 10-inch crust
Number Of Ingredients 6
Steps:
- In the work bowl of a food processor, combine flour and salt. Add butter, and process for about 10 seconds, or until mixture resembles coarse meal. Add thyme and shallots; process a few seconds more.
- With the machine running, add water little by little, until dough just holds together. Form dough into a flat disk, and wrap in plastic. Chill until firm, at least 30 minutes.
HERB PASTE
This five-herb paste recipe from chef Yotam Ottolenghi's "Plenty" cookbook gives his Green Couscous its vibrant color.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Number Of Ingredients 6
Steps:
- Place all ingredients in the bowl of a food processor; process until smooth, scraping down the sides and adding more oil as necessary.
HERB CRUST
Steps:
- Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
HERBED CORNISH PASTIES
These hand-held golden packets are packed with the irresistible combination of beef and potatoes.-Maribeth Edwards, Follansbee, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, salt, basil and thyme; cut in shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for at least 30 minutes. , Meanwhile, in a skillet, brown beef in 1 tablespoon oil until no longer pink; sprinkle with salt and pepper. Remove with a slotted spoon; set aside. Add remaining oil to skillet; gradually stir in flour until smooth. Cook and stir over medium heat for about 2-3 minutes or until lightly browned. Gradually add water; whisk until smooth. , Return beef to skillet. Reduce heat; cover and simmer for 20 minutes. Add the potatoes, carrot and onion. Cover and simmer for 25 minutes or until tender. Remove from the heat; cool. , Divide pastry into four equal portions. On a lightly floured surface, roll out one portion into a 9-in. circle. Mound 3/4 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut three slits in top of each; brush with egg. , Bake at 400° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 910 calories, Fat 55g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 1368mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
HERB PASTRY
Number Of Ingredients 8
Steps:
- Sift flour w/ salt & cayenne pepper. Rub in butter & lard until mixture resembles breadcrumbs. Stir in herbs & mix well. Add cold water and mix to a firm dough,first with knife, then with hand. Add more water, if necessary. Wrap and chill for 30 mins. before using.
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