2 1/4 cups sifted flour
1 tsp salt
3/4 cup Crisco
1/4 cup water
All measurements level: Sift flour with salt into bowl. Remove 1/3 cup of this flour. Cut Crisco into remaining flour with 2 knives or a blender until pieces are the size of small peas. Mix the 1/3 cup of flour with 1/4 cup of water to make a paste and add to Crisco-flour mixture. Mix and shape into a ball. Divide. Lightly roll half of dough 1/8″ thick. Cut into 3 squares 6″x6″. Repeat with remaining dough.
1 lb raw ground beef
1/3 cup fine crumbs
2 tbsps chopped onion
1 tsp salt
1/4 tsp pepper
1/3 cup ketchup
Combine all ingredients. Place about 1/2 cup of filling in center of each square. Moisten edges with milk and bring together. Place in shallow pan. Bake in hot oven (400 F) about one hour or until pastry is well baked. Serve with a flavorful tomato or Creole sauce.
They’re flaky! They’re tender! They’re made with Crisco! Crisco – the one and only – discovered this sure way to perfect pastry!
It’s simple as can be. With pure, all-vegetable Crisco and Crisco’s sure-fire pastry method even a beginner can get delicious, flaky, tender pastry every time. Digestible pastry, too! 9 out of 10 doctors say Crisco is easy to digest.
Why take less? You’re sure of success the Crisco way! Use the recipe given above, and on every Crisco label. Discover one wonderful reason why more women cook with Crisco than any other vegetable shortening. For cakes and pies and tasty fries use Crisco! It’s digestible!