Yield: 1 Servings
|2 cups||Flour; sifted|
|4 tablespoons||Ice water|
Sift the flour and salt together. Work in the shortening with the hand.
Beat the yolk and water together and add to the previous mixture. Toss lightly and form into a ball. Roll out the dough ⅛-inch thick and cut into 3-inch circles. Use a tablespoon of one of the fillings (the recipes for six fillings are included in this database) for each. Chill. Fold over into a half-moon and press the edges together with a little water. Arrange on a greased baking sheet. Bake in a 400 degree oven 15 minutes or until browned. Makes about 24. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-22-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 05, 1998, converted by MM_Buster v2.0l.