pastry dough wrappers Recipe

How to make it

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• the colder the liquids the better in fact everything should be as cold as possible.
• add only enough liquid to hold dough togather,DON'T OVERMIX
• chilling is an important step.
• use only enough flour when rolling to prevent sticking.using pastry cloth,plastic sheet or wrap helps to reduce flour.always roll from center to outside edge.you should see pieces of butter,this is what causes the dough to be flakey
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• MAKING PASTRY DOUGH:
• food processor:
• combine dry ingredients and dry flavoring asgrated citrus peel,flaked coconut or minced ginger.add shorting and butter and process with short pulses untilpea size crumbs.
• mix all liquids togather,eggs,vinegar,lemon juice,flavoring extracts and ice water,until well blended
• with machine runnuingslowly pour liquids into feed tube until the dough starts to hold togather.
• by hand - combine dry ingredients including flavorings in a bowl, with a pastry blender or 2 knives cut shortening and butter into the mixrure until it looks like course meal.mix together all liquids until well blended.sprinkle liquids over crumb mixture, 1 TBS. at a time and toss togather with a fork just until moistened and just holds togather.
• filling- 1 cup of filling per recipe(aproxament)
• 2"---1/2 tsp.-----96
• 3"---1 - 1 1/2 tsp-----36-48
• 4"----2tsp-1 1/2 TBS-----24-32
• 6"----3TBS-1/2 cup-----2-5
• 8"----1/2-3/4 cup-----2