Sunday, January 23, 2011
you will need:
2 cups flour
1 tbsp sugar
1 tsp salt
1 cup butter or margarine
1 large egg
4 tbsp milk
combine flour, sugar, and salt into a large mixing bowl. if using butter, cut the butter into pats. using your hands or a pastry cutter, add the butter/margarine to the flour mixture until only small lumps remain.
mix the egg and milk together and add to the flour mixture. stir until combined. pour out onto a surface and knead as necessary until the mixture takes on a doughy consistency that is able to be flattened with a rolling pin without crumbling.
separate the dough into two parts (for the tops and bottoms of pastries) there should be enough dough for about eight or nine pastries.
for the filling i took about a cup each of strawberries and blackberries and made a fruit sauce. add the fruit into a saucepan on medium heat with about a tbsp of water. stir continuously to prevent burning to sticking. once the fruit is soft, mash it with a fork and add about a tsp. of cornstarch until it has a jam-like consistency.
for a cinnamon filling you can also mix together a 1/2 cup of brown sugar, 2 tbsp cinnamon, and 4 tsp flour.
you could also use whatever jam you have in your fridge.
spoon the fillings onto the bottom pastry and cover with another. use fork tines to seal the edges of the pastries and use a toothpick to poke holes in the top to allow the steam to vent out.
bake on a greased sheet or a pan lined with parchment paper for 20-25 minutes at 350°F.