Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
684
Calories
14g
Protein
27g
Fat
96g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups unsifted flour
- 2/3 cup cornmeal
- 1 1/2 teaspoons each paprika, dill and dry mustard
- 1/2 cup chilled butter or margarine, cut into pieces
- 2 tablespoons chilled vegetable shortening
- =
Directions
1
In food processor, mix flour, cornmeal, 1 teaspoon salt and the spices; add the butter and shortening. Process until mixture resembles crumbs. With motor running, add 1/3 to 1/2 cup ice water so dough forms a ball; remove; flatten slightly. Wrap dough in plastic wrap; chill 30 minutes. On lightly floured board, roll dough to a 16 x 14-inch rectangle. Cut crosswise into 1/2 inch strips; weave together tightly on aluminum foil-lined baking sheet; wrap with plastic wrap. Chill.
Recipe sourced from
fandom