Quick pastry adapted from the Settlement Cookbook third edition
Quick pastry adapted from the Settlement Cookbook third edition

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, quick pastry adapted from the settlement cookbook third edition. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Quick pastry adapted from the Settlement Cookbook third edition is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Quick pastry adapted from the Settlement Cookbook third edition is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have quick pastry adapted from the settlement cookbook third edition using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Quick pastry adapted from the Settlement Cookbook third edition:
  1. Make ready 1/2 cup shortening or non dairy margarine. When using matzah.
  2. Get …meal add 2 more tablespoons of non dairy margarine
  3. Take 1/4 cup cold water or cold vodka when not preparing for passover
  4. Make ready Use 3/4 cup cold water when using matzah meal
  5. Make ready 1 1/2 cup Flour or matzah cake meal
  6. Take 1/2 tsp baking powder or 1tsp kosher for Passover baking powder
  7. Prepare 1/2 tsp salt
Steps to make Quick pastry adapted from the Settlement Cookbook third edition:
  1. Melt shortening
  2. Add water to the shortening
  3. Combine the flour, baking powder and salt
  4. Add water and shortening to the dry ingredients, mix well, until dough is smooth.
  5. Chill the dough
  6. Preheat oven to 450° Fahrenheit
  7. Lightly dust a pastry board with flour or matzah meal or roll dough between to sheets of wax paper or floured plastic wrap.
  8. Flatten the dough lightly.
  9. Roll it to 1/8 - 1/4 inch thick from center to edges with a lightly floured rolling pin using short stokes to make 1 round or several smaller rounds to make tartlets.
  10. Turn the dough often in a circular motion to keep it round. Do not turn it over but Lift from board occasionally. If the round splits at the edges, press together. Sprinkle board w with flour as needed.
  11. Roll into pie plate, cut small rounds and press into muffin pan to pre bake or fill and fold & press edges together for tarts.
  12. Bake for 10 minutes

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