Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use this dough to make Moroccan Hand Pies

Martha Stewart Living, February 2011

Gallery

Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
2 Disks (enough for 16 Moroccan Hand Pies)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter. Pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. refrigerate until firm, about 1 hour or up to overnight.

    Advertisement

Cook's Notes

Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw before using.

Advertisement

Reviews