Try this Roman Pepper Pastry Crust recipe, or contribute your own.

Still searching for what to cook ?

Name: Roman Pepper Pastry Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Extra large egg, beaten; 1/2 c Packed down naturally; 2 c Flour; 1/2 ts Coarsely ground black pepper; 4 tb Water (approximately); 1/4 ts Salt

Find the most delicious recipes here

INGREDIENTS

1 Extra large egg, beaten
1/2 c Packed down naturally
2 c Flour
1/2 ts Coarsely ground black pepper
4 tb Water (approximately)
1/4 ts Salt

Servings

INSTRUCTIONS

Yield: 1-12 inch tart shell "This is an excellent tart or panzerotti dough. The lard makes it flaky, extremely flavorful, and easy to roll out." 1. Mix the flour, salt, and pepper together in a medium-sized bowl. 2. Mix the egg and 2 Tbspl of the water together in a small bowl. 3. Add the lard to the dry ingredients and rub the flour between the palms of your hands until it is evenly distributed. 4. Stir in the egg-water mixture and work the dough with your hands until it is smooth. Add the remaining water 1 Tbsp at a time if the dough appears too dry. 5. Put the dough into an oiled bowl, cover the bowl tightly with plastic wrap, and let it stand at room temperature for about 30 minutes before rolling it out. Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda Davis File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

NOTES

Alert editor

Roman Pepper Pastry Crust

1 Extra large egg, beaten
1/2 c Packed down naturally
2 c Flour
1/2 ts Coarsely ground black pepper
4 tb Water (approximately)
1/4 ts Salt

Yield: 1-12 inch tart shell    "This is an excellent tart or panzerotti dough.  The lard makes it flaky,  extremely flavorful, and easy to roll out."    1. Mix the flour, salt, and pepper together in a medium-sized bowl.    2. Mix the egg and 2 Tbspl of the water together in a small bowl.    3. Add the lard to the dry ingredients and rub the flour between the palms  of your hands until it is evenly distributed.    4. Stir in the egg-water mixture and work the dough with your hands until  it is smooth.  Add the remaining water 1 Tbsp at a time if the dough  appears too dry.    5. Put the dough into an oiled bowl, cover the bowl tightly with plastic  wrap, and let it stand at room temperature for about 30 minutes before  rolling it out.    Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda  Davis    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (50g)
Recipe Makes: 6 Servings

Calories: 183
Calories from Fat: 5 (3%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 58.9mg		2 %
Total Carbohydrate 38.4g		11 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 37g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 183

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe