Food & Drink

Rosemary pastry

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon finely snipped fresh rosemary leaves

1 cup shortening, chilled

1/3 cup ice water

1 egg yolk, lightly beaten

1 tablespoon vinegar

In large bowl combine flour, salt, sugar and rosemary; cut in shortening until mixture resembles cornmeal.

In small bowl combine ice water, egg yolk and vinegar. Add liquid mixture, 1 tablespoon at a time, to flour mixture using a fork to mix, until flour mixture is moistened. Divide in half; form into balls.

Wrap in plastic wrap and chill 30 minutes.

Food processor method: In food processor combine flour, salt, sugar and rosemary leaves. Add shortening. Pulse until mixture resembles cornmeal. Add liquid mixture, 1 tablespoon at a time, until moistened.

Proceed as above.

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