Recipe by CulinaryQueen
This is adapted from The Ultimate Cooking Course and Kitchen Encyclopedia. I've changed this, ever so slightly to make it my own. Feel free to leave out the seeds or change the herbs to your liking to complement the ingredients going into the crust. I loved the way this tasted and could eat the crust without any filling! I use a food processor, but feel free to make it as instructed. The categories I selected are based on the crust being filled.
Top Review by Ransomed by Fire
I made this tonight, rolled it out thin, and cut it into four small pastries which I used for recipe #272931. I left out the seeds because I didn't have them. The pastry was really flavorful, and I really liked it. The only thing I might change next time would be to use a little less garlic. But, other than that, I do believe I will be using this again. I think it would go really well with a potato-based filling, perhaps a combination of mashed potatoes or cream of potato soup, cheese, sour cream, and bacon to make a baked potato-themed homemade "Hot Pocket".
- 6 1⁄2 ounces plain flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon parsley (or herbs of your choice)
- 1⁄2 teaspoon sesame seeds
- 1⁄4 teaspoon poppy seed
- 2 ounces lard (or shortening)
- 2 ounces butter, cut into cubes
- 2 -3 tablespoons cold water (iced)
Directions See How It's Made
- Preheat oven to 200C/400°F.
- Sift the flour,salt and garlic powder into a mixing bowl.
- Add the parsley and seeds and stir to combine with a fork.
- Using a pastry blender (or your fingers) cut in the lard and butter until the mixture resembles coarse breadcrumbs.
- Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
- Roll out the dough on a lightly floured surface.
- Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it.
- I prefer to leave the excess dough and not trim it until after it's baked to allow for any shrinkage, but that is up to you.
- Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans.
- Bake 10 minutes.
- Remove the paper and weights and return to oven.
- Bake an additional 5 minutes until the pastry is set and beige in color.
- Use the flat side of a palette knife to press down on the edge of the tart pan to remove the excess crust. (This is the part that I eat!).
- Remove to cooling rack until ready to fill.