The Quilt Inn Country Cookbook

Aliske Webb

Combine flour and salt in mixing bowl. Blend in butter with pastry blender, two

knives, or your fingertips, until mixture is crumbly. Add 4 tablespoons water and the

lemon juice, and mix until just blended. Gatherthe dough into a loose ball, and turn onto

cool floured surface. Push dough away with heel of hand 1/4 cup at a time. Repeat until

all dough has been smeared. Gather into ball and add more ice water if necessary, just

to make dough that barely holds together. Roll out dough to form 14x7 inch rectangle.

Fold the top third down and the bottom third up with edges touching in the center—your

dough is now 14x3 1/2 inches. Fold in half for a 7x3 1/2 inch rectangle and lightly seal

the fold. Turn the pastry so the folded edges are on your right, and roll out again to form

14x7 inch rectangle. Fold top third down and bottom third up, again, fold in half (you

now have a 7x3 1/2½ rectangle again) and seal. Cover with plastic wrap and place in

freezer for 20 minutes. Fold down top third, fold up bottom third, fold in half, seal, and

return pastry to freezer for additional 20 minutes. (It is the foldingand chilling that gives

the pastry a light, puffy texture.)

When ready to use, roll pastry to desired thickness, cut “rounds” with cookie

cutter or knife and use to line small muffin pans.

If you’re not using the pastry immediately, store in refrigerator tightly wrapped,

or freeze.

The Crab Puffs

4 small baked puff pastry shells

oz. Snow crabmeat

tbsp. butter

onion, chopped fine

/2 green pepper, chopped fine

stalk celery, chopped fine

tsp. curry powder

tbsp. dry or Dijon mustard

tsp. Worcestershire sauce

/4 tsp. salt

dash cayenne pepper

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Country Cooking