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Rosemary Pastry
Ingredients
-
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
Directions
1. In large bowl combine flour, salt, sugar, and rosemary; cut in shortening until mixture resembles cornmeal.
2. 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 mintues. Makes 10 servings.
From the Test Kitchen
- Variation 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. Makes 10 servings.
Nutrition Facts
(Rosemary Pastry)
- Servings Per Recipe 10,
- Calories 320,
- Protein (gm) 4,
- Carbohydrate (gm) 29,
- Fat, total (gm) 20,
- Cholesterol (mg) 21,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 234,
- Potassium (mg) 42,
- Calcium (DV %) 10,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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