Position rack in lower third of oven and preheat to 400° F. In bowl of
food processor, combine flour, salt and 1 tsp sugar; pulse once to combine.
Add the butter and shortening and process in short pulses to form pea-sized
moist crumbs, 20-25 seconds. Gradually add water, while pulsing, to form
large, moist crumbs, 10 seconds more. Turn dough out onto a lightly
floured surface. Press together with hands, divide into 4 portions and
shape each into a flat disk. Cover with plastic wrap and refrigerate,
at least one hour. Roll out portions of dough to 6" rounds, about ¼"
thick. Brush lightly with egg, spoon 2-3 tbsp
Muirhead
Cinnamon Apple Butter
into center and fold dough over itself to make a half-moon shaped purse.
Pinch edges to seal. Brush tops with cream, dust with sugar and make a
small slit in each top. Transfer to an un-greased baking sheet and bake
until pastry is golden and crisp, 15-18 minutes. Serves 4.
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