Food recipes
Buttery Cornmeal Pastry
Buttery Cornmeal Pastry Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow cornmeal, degermed, unenriched, yellow salt, table butter, without salt water, bottled, generic D...
Buttery Cornmeal Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
water, bottled, generic
Directions:
Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
water, bottled, generic
Directions:
Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.