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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Rosemary Pastry

Makes: 10 servings
Chill 30 mins
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 KitchenFood 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,
  • cal. (kcal) 320,
  • Fat, total (g) 20,
  • chol. (mg) 21,
  • sat. fat (g) 5,
  • carb. (g) 29,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 49,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 234,
  • Potassium (mg) 42,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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