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Roman Pepper Pastry Crust from the Recipes EU Collection

 


Roman Pepper Pastry Crust Recipe

...brought to you by Recipes EU





Roman Pepper Pastry Crust
2 cup Flour
1/4 tsp Salt
1/2 tsp Coarsely ground black pepper
1 Extra large egg, beaten
4 tbsp Water (approximately)
1/2 cup Packed down naturally
-rendered pork lard


Yield: 1-12 inch tart shell

"This is an excellent tart or panzerotti dough. The lard makes it
flaky, extremely flavorful, and easy to roll out."

1. Mix the flour, salt, and pepper together in a medium-sized bowl.

2. Mix the egg and 2 Tbspl of the water together in a small bowl.

3. Add the lard to the dry ingredients and rub the flour between the
palms of your hands until it is evenly distributed.

4. Stir in the egg-water mixture and work the dough with your hands
until it is smooth. Add the remaining water 1 Tbsp at a time if the
dough appears too dry.

5. Put the dough into an oiled bowl, cover the bowl tightly with
plastic wrap, and let it stand at room temperature for about 30
minutes before rolling it out.

Source: The Pizza Book by Evelyne Sloman, Times Books,
1984 Posted by Linda Davis
 


This Roman Pepper Pastry Crust Recipe brought to you from the Recipes.eu.com recipe collection

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Roman Pepper Pastry Crust - a delicious recipe from Recipes.eu.com