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|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Filling||1 Cup (16 tbs) (Cooked Or Raw)|
Calories 224 Calories from Fat 119
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 5.7 g28.6%
Trans Fat 0.9 g
Cholesterol 28.5 mg
Sodium 204.1 mg8.5%
Total Carbohydrates 23 g7.8%
Dietary Fiber 2.1 g8.4%
Sugars 2.4 g
Protein 3 g6.6%
Vitamin A 4.1% Vitamin C 0.47%
Calcium 1% Iron 6.5%
*Based on a 2000 Calorie diet
Using the wire whips, mix until flours resemble the texture of cornmeal.
Add water, and stir only enough to combine.
Chill dough 1 hour.
Roll out to 1/8 inch thickness.
Cut with a large cutter the size of a as you like, depending on the size of pasty desired.
Spoon filling onto one side of each dough circle and fold over, pressing edges together.
Place on a baking sheet, and brush with the egg yolk mixed with 1 tablespoon water.
Bake as the filling recipe directs.