Pastry Dough
By: Anonymous
Published: Saturday, February 13, 2010 - 1:27am

Ingredients




3 cups pie & pastry blend flour* or King Arthur
Unbleached All-Purpose Flour
2 rounded tablespoons Lora Brody Dough
Relaxer(r)* OR 2 tablespoons Baker's
Special Dry Milk*
1 tablespoon sugar
1 teaspoon salt
cup cream cheese (4 ounces)
cup lard or vegetable shortening
cup cold water (¼ to ⅓)

Preparation

1 Place the flour, Dough Relaxeacups of mini-muffin pans to make mini-quiche-type appetizers, to form crescent-shaped turnovers, or to form "purses" (see following recipe). To make mini-quiches or turnovers, dust a clean work surface and one piece of the dough with flour. Roll the dough 1/8-inch thick. Cut into 3-inch rounds. If you're making mini-quiches, press the rounds into the cups of a mini-muffin pan, and spoon approximately 1 tablespoon filling into each cup. If you're making turnovers, just leave them flat on your work surface. Spoon approximately 1 tablespoon of filling on each piece of pastry. Fold over and pinch or press edges together to form half-moon turnovers. R 2 Place the turnovers on an ungreased baking sheet, and snip a small hole in the center of each one, for the steam to escape. Bake the mini-quiches or turnovers in a preheated 375F oven for 15 to 18 minutes, or until they're lightly browned. Serve them warm. 3 Appetizers made with this dough may be frozen either baked or unbaked. To bake unbaked turnovers direct from the freezer, allow an extra 5 minutes. To reheat baked, frozen turnovers, cover with foil and reheat at 350F for 10 to 15 minutes. Uncover the turnovers for the last few minutes, so that they'll become crisp. 4 Yield: dough for approximately 24 turnovers or tarts.