Recipe: Cheese Pastry Dough (food processor)
Recipe CollectionsCHEESE PASTRY DOUGH
1 1/2 cups all-purpose flour
3 tablespoons olive oil
1 to 2 tablespoons cold water
Salt (to taste)
1/4 cup grated Gruyere or Cheddar cheese
Place the flour, olive oil, 1 tablespoon cold water, salt and cheese in a food processor and blend until a ball is formed. You may have to add an additional tablespoon of water to moisten the dough. Remove the dough and shape it into a ball. Chill in the refrigerator for 10 minutes.
Transfer the ball of dough to a floured surface and flatten it slightly with the palm of your hand. Sprinkle the ball lightly with flour and roll out the dough evenly, giving it a quarter-turn after each roll. The dough should be rolled to about 1/8-inch thick.
Line a pie or quiche pan with the pastry. Pastry shell is ready to be filled.
Makes one (9- to 10-inch) pastry shell or six individual (3-inch) shells
Source: Philly News
1 1/2 cups all-purpose flour
3 tablespoons olive oil
1 to 2 tablespoons cold water
Salt (to taste)
1/4 cup grated Gruyere or Cheddar cheese
Place the flour, olive oil, 1 tablespoon cold water, salt and cheese in a food processor and blend until a ball is formed. You may have to add an additional tablespoon of water to moisten the dough. Remove the dough and shape it into a ball. Chill in the refrigerator for 10 minutes.
Transfer the ball of dough to a floured surface and flatten it slightly with the palm of your hand. Sprinkle the ball lightly with flour and roll out the dough evenly, giving it a quarter-turn after each roll. The dough should be rolled to about 1/8-inch thick.
Line a pie or quiche pan with the pastry. Pastry shell is ready to be filled.
Makes one (9- to 10-inch) pastry shell or six individual (3-inch) shells
Source: Philly News
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