Heavy Chocolate Cookies
Pumpkin Bread
Ingredients
Ingredients
- 4 cups plain flour
- 1 tsp salt
- 1 tsp mixed herbs
- 110 g butter
- 4 tbsp vegetable shortening
- 1/4 cup water
- 2 onions
- 5 cloves garlic
- 2 tsp vegetable oil
- 1 tsp sage
- 1 tsp of italian herb blend
- 3 dried red pepper flakes
- 2 portabellas
- 1 carrot
- 1 potatoe
- 1 turnip
- 1 tsp pepper
- 1 egg
Servings:
Instructions
- Add in a bowl 4 cups of flour, a teaspoon of salt and, for flavor, italian herbs.
- Add stick butter, vegetable shortening. As you mix it, dribble in about 1/4 cup of cold water. Blend with a pastry cutter until it's crumbly, like wet sand. It should stick together when you squeeze it into a ball.
- Turn the dough onto a sheet of plastic wrap and squeeze it into a big ball, then smash it flat. Throw this into the fridge to chill.
- Dice the of onions. This was about 5 small onions. slice the garlic
- Heat up several tablespoons of oil
- Add rubbed sage, oregano and italian herb blend, plus red pepper
- Sweat the onions. You want to get some of the water out, but not make them too caramelized
- While the onions cool, chop your veggies garlic, carrots, potatoes, turnip and mushroom, with herbs
- Get your dough out and set up your work station. You'll need a clean dry surface like a pastry mat, a rolling pin, egg wash (egg white and water) and a parchment covered baking sheet, plus your filling.
- Roll out your dough to the desired size.
- Add your filling. Don't over-fill. Brush the edge with egg wash and fold over, pinching the edges well
- Transfer to baking sheet If your dough gets difficult to work with or sticky, put it back in the fridge for a few minutes
- Bake at 350 degrees for 30-45 minutes
Share this Recipe
Categories
0
0
100
0
