Ingredients
- 4 cups Flour
- 1 teaspoon italian herbs
- 113 g butter
- 4 tbsp vegetable shortening
- 1 potato
- 1/4 cup water
- 5 small onions
- 2 tbsp oil
- 1 teaspoon salt
- 1 tbsp sage
- 2 portabellas
- 1 carrot
- 1 turnip
- 5 cloves
- 1 tp pepper
- 1 egg
Instructions
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Add in a bowl 4 cups of flour, a teaspoon of salt and, for flavor, italian herbs.
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Add stick butter, vegetable shortening. As you mix it, put in about 1/4 cup of cold water. Blend until it's crumbly, like wet sand. It should stick together when you squeeze it into a ball.
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Turn the dough onto a sheet of plastic wrap and squeeze it into a big ball, then fatten it. Put it into the fridge to chill.
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Dice the onions and cut up the garlic
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Heat up several tablespoons of oil
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Add rubbed oregano and Italian hers, sage blend
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Sweat the onions. You want to get some of the water out, but not make them too caramelized
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While the onions cool, chop your veggies garlic, carrots, potatoes, turnip and mushroom, with herbs
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Get your dough out and set up your work station. You'll need a clean dry surface like a pastry mat, a rolling pin, egg wash (egg white and water) and a parchment covered baking sheet, plus your filling.
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Roll out your dough to the desired size.
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Add your filling. Don't over-fill. Brush the edge with egg wash and fold over, pinching the edges well
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Transfer to baking sheet If your dough gets difficult to work with or sticky, put it back in the fridge for a few minutes
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Bake at 350 degrees for 30-45 minutes
While the onions cool, chop your veggies garlic, carrots, potatoes, turnip and mushroom, with herbs
