| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 12 | Servings | ||
INGREDIENTS
| 2 | c | Flour |
| 1/2 | ts | Cream Of Tartar |
| 1 | c | Butter |
| 2/3 | c | Ice Water |
| 1/2 | lb | Monterey Jack Cheese; Grated |
| 1 | ts | Parsley Flakes; Mix With Cheese |
| 1 | Egg; Slightly Beaten |
INSTRUCTIONS
DOUGH FILLING Dough: Combine flour and cream of tartar. Cut butter into small pieces and ad to flour mixture. Cut into mixture with pastry blender or two knives until mixture is crumbly. Gradually add ice water. Mix well. Divide dough into quarters. Wrap each piece in waxed paper or plastic wrap and refrigerate 1 hour. Remove 1 quarter of dough from refrigerator at a time, leaving remaining quarters until ready to roll. For Filling: Mix cheese with beaten egg. for cheese Delights: Roll out each quarter of dough, 1 quarter at a time, 1/4 inch thick. Cut into small rectangles or circles. Place small amount of filling on each piece, dampen edges with water, fold over, and seal by pressing edges with tines of fork. Place on ungreased cookie sheet and freeze, or bake at 425 degrees 12 to 15 minutes, until golden brown. Serve immediately. Posted to recipelu-digest Volume 01 Number 304 by "Diane Geary" <diane@keyway.net> on Nov 24, 1997
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