Spicy Cream Cheese Pastry

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Ground cayenne pepper
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - chilled
6 oz	170g	Cream cheese - at room temperature

Recipe Instructions

In a bowl, combine the flour, salt, and cayenne pepper and stir together. Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough.

Alternatively, combine the dry ingredients in a food processor. Add the butter and cream cheese and process with short pulses until the dough just sticks together.

Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at least 30 minutes or for up to several hours.

See "Vegetable Pot Pie With Spicy Pastry" (recipe included in this collection) for ideas on how to make this pastry work for you. This recipe makes top crust for 1 large pot pie, or 3 individual pies.

Source:
JAMES MCNAIR'S STEWS AND CASSEROLES by James McNair (c) 1992 - Chronicle Books, San Francisco, CA - 96 pages - $11.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.