Pat-In-The-Pan Oil Pastry Recipe

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Pat-In-The-Pan Oil Pastry Ingredients

1 1/3 cup all-purpose flour*
1/3 cup vegetable oil
1/2 tsp salt
2 tbsp cold water

A Recipe for
Pat-In-The-Pan Oil Pastry

Worries go down better with soup.
Jewish Proverb

Stressed spelled backwards is desserts. Coincidence? I think not!
Author Unknown

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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

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Cookies are made of butter and love.
Norwegian Proverb

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If the headache would only precede the intoxication, alcoholism would be a virtue.
Samuel Butler

There is no such thing as a little garlic.
A. Baer

This is a recipe for Pat-In-The-Pan Oil Pastry from the recipe cookbook of Recipes-to-go (Dessert)

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Pat-In-The-Pan Oil Pastry recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

An empty belly is the best cook.
Estonian Proverb

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I will not eat oysters. I want my food dead - not sick, not wounded - dead.
Woody Allen

Pat-In-The-Pan Oil Pastry

Since Eve ate the apple, much depends on dinner.
Lord Byron

Pat-In-The-Pan Oil Pastry Directions

*if using self-rising flour Omit salt.

Mix flour, oil and salt until all flour is moistened. Sprinkle with
water, 1 tablespoon at a time, tossing with fork until all water is
absorbed. Gather pastry into a ball. Press in bottom and up side of
pie plate, 9 X 1-1/4 inches; flute edge. Fill and bake as directed in
recipe. 8 SERVINGS; 150 CALORIES PER SERVING. For Baked Pie Shell:
Heat oven to 475 degrees. Prick bottom and side thoroughly with fork.
Bake 10 to 12 minutes or until light brown; cool.In 1950 we
introduced a Stir-N-Roll pastry that used vegetable oil instead of
shortening and a spoon instead of a pastry blender. Our
Pat-in-the-Pan Oil Pastry is even easier because you don't have to
roll out the pastry.

Serves: 8

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Pat-In-The-Pan Oil Pastry Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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