LOCATION: Recipes >> Entrée Pies >> Meatpie Pastry
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Meatpie Pastry
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Pastry for savory meat pockets
2 cups unbleached white all purpose flour
4 Tablespoons vegetable oil
3/4 cup very hot tap water
In the bowl of a food processor, add flour and then oil. Pulse
until oil is evenly dispersed through the flour. Add the water a
little at a time through the feed tube, with processor running,
until the dough pulls together into a ball. (The dough should feel
like bread dough and be moist but not sticky.) Let the dough stand
for at least 30 minutes, and then roll and cut into circles for
pastries. Proceed as usual. (I usually brush with an egg wash
before baking the pastries, but you can brush with a small amount
of oil, or skip all together, depending on your recipe.)
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