Monday, November 25, 2013
Herb and Walnut Pie Crust Leaves
Did I ever mention how much I love pastry? To me, the crust is the best, most important part of a pie or quiche. I'd even be willing to scoop the filling out if it meant more crust. Well... almost. But it does make sense that I love to make savory appetizers out of my favorite crust recipe.
1 Cup all purpose flour
1/2 Teaspoon salt
1 Stick unsalted butter, chilled and cut into 1" pieces
1/4 Cup ice water
2 Tablespoons chopped chives
1/4 Cup finely chopped walnuts
1/4 Cup grated Parmesan cheese
Combine the chives, chopped walnuts and grated cheese in a small bowl and set aside.
When the dough has chilled, cut it in half and roll each half out on a well-floured surface. The filling will be sandwiched between each half so they need to be rolled out pretty thin. Sprinkle the chive, walnut and cheese mixture over one of the dough layers and top with the second layer. Using your rolling pin, roll over both layers to compress the filling and seal the edges. Cut out shapes with your favorite leaf cutter and place them on a baking sheet covered with parchment paper. Bake in a pre-heated 425 degree oven for approximately 15 minutes or until the pastry is a light golden brown. I used a 3" leaf cutter and got a dozen finished pastry leaves.