Wednesday, April 21, 2010
4 cups all purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1 3/4 cup Crisco butter-flavored shortening
1/2 cup cold water
1 tsp. cider vinegar
In the KitchenAid, mix all the dry ingredients. Add the shortening, cut into pieces, while the mixer is running. The dough will be crumbly. Whisk the egg, water and vinegar together. Turn the mixer on and add all at once to the dough. Mix just until combined. Turn dough out on your board and knead slightly. Divide into 4 pieces and form into round disks. Wrap in plastic wrap and refrigerate. At this point, you can put the wrapped disks into a freezer bag and freeze up to 6 months.
3 cups fresh spinach, rough chopped
8-10 mushrooms (I used button, but you could use crimini, shitaki, etc) sliced
2 cups approximate, Cheese (I used Colby/Jack and a Smoked Cheddar)
1-2 shallots, minced
1-2 scallions, cut
1/3 cup light whipping cream
salt & pepper
1 egg (beaten with 1 T milk for sealing pastry and brushing tops)
Whisk eggs and cream. Heat saute pan on medium heat and add 1 tablespoon of unsalted butter. When melted, add the egg mixture. Use a spatula to bring the edges towards the center as the egg cooks. Important - You just want to set the eggs, not cook them to a "scramble".
Take the dough out of the refrigerator and roll out to a little more than 1/8-inch thick. Cut out 8-inch rounds (I used a small plate as a template). Brush the edges with the beaten egg/milk mixture.
egg - mushroom - Smoked cheddar - chives - parsley
Make 3 slits in the top with a sharp paring knife. Brush with additional egg wash and sprinkle freshly ground pepper on top. Repeat with remaining dough and filling. I was able to get eight, 8-inch pastries.
Bake 20-25 minutes or until golden brown. (If you want to freeze these pastries, bake for 15 minutes to under cook slightly. Then, if you want to heat them in the oven later, bake frozen pastries for 10 minutes.)
I prepared a couple of slices of vegetarian bacon to go with my Quiche Pocket and guarantee these pastries will be a hit. Enjoy!