| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Pies, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Coarse breadcrumbs |
| 4 |
tb |
Butter |
| 1/4 |
c |
Chopped parsley leaves |
| 2 |
lb |
Small white onion |
| 6 |
tb |
Butter |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Marsala wine |
| 1/4 |
c |
Beef broth |
| 1 1/4 |
c |
All purpose flour |
| 1/2 |
pt |
Salt |
| 6 |
tb |
Cold unsalted butter, cut up |
| 2 |
tb |
Vegetable shortening |
| 3 |
tb |
Cold water |
INSTRUCTIONS
ea Ground pepper, to taste ** FLAKY CRUST 1. Cook breadcrumbs in
the 4 TBS. of butter toasted and golden in 2. Cook onions until
crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS.
butter for 10 minutes turning to coat all 4. Pour in wine and beef broth.
Add fresh ground pepper. Continue 5. Place onion mixture in partially baked
crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before
serving. 1.
Process flour, salt, butter and shortening until consistency of 2. Add 2
TBS. water and process until incorporated. If dough is too 3. Remove dough
from processor and shape into a flattened disc. Cover 4.
Roll dough large enough to fit into 10 inch quiche or tart pan. 5. Line
chilled pastry with large sheet of aluminum foil and fill with
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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