The dried mushroom pastries were my favorite growing up. Traditionally they are made with yeast dough, but this year I was afraid it would be too much work. This dough is with margarine and farmers cheese, and is very easy to work with.
Ingredients:
160g flour (379ml = 1.52 cup)
1 teaspoon salt
160g margarine
160g farmers cheese (I used creamcheese)
1 egg yolk
Filling:
Dried mushrooms
Onion
Egg
Salt and pepper
The creamcheese worked well as substitute. I also used shortening for margarine, but the dough lacked flavor. I would used butter next time. Creamcheese makes it already pretty easy to work with.
Will I make it again? - I love the dried mushroom pastries, but the yeast dough is much better and worth the work.
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