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Egg Pastry Recipe
|Shortening||7 Tablespoon (2/3 Cup Plus 2 Tablespoon)|
|All purpose flour||2 Cup (32 tbs)|
|Egg||1 , slightly beaten|
|Cold water||3 Tablespoon|
Serving size: Complete recipe
Calories 1910 Calories from Fat 993
% Daily Value*
Total Fat 112 g172.9%
Saturated Fat 28.2 g140.8%
Trans Fat 13.8 g
Cholesterol 211.5 mg
Sodium 2018.9 mg84.1%
Total Carbohydrates 191 g63.7%
Dietary Fiber 6.8 g27%
Sugars 1.1 g
Protein 32 g64.2%
Vitamin A 4.9% Vitamin C
Calcium 6.8% Iron 70%
*Based on a 2000 Calorie diet
Mix egg and water; stir into flour mixture until all flour is moistened.
Gather pastry into a ball; divide into halves and shape into 2 flattened rounds.
Place one round on lightly floured cloth-covered board.
Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin.
Fold pastry into quarters; unfold and ease into plate.
Turn filling into pastry-lined pie plate.
Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll other round of pastry.
Fold into quarters; cut slits so steam can escape.
Place over filling and unfold.
Trim overhanging edge of pastry 1 inch from rim of plate.
Fold and roll top edge under lower edge, pressing on rim to seal securely.