Free Range Egg Recipes
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|250g||all-purpose flour (for water dough)|
|1/2||free range egg, beaten (for water dough)|
|25g||sugar (for water dough)|
|13g||shortening (for water dough)|
|75g||cold water (for water dough)|
|150g||cold butter (for oil dough)|
|250g||shortening (for oil dough)|
|200g||all-purpose flour (for oil dough)|
|80g||sugar (for egg filling)|
|280ml||cold water (for egg filling)|
|4||large free range eggs (for egg filling)|
|80ml||half and half (for egg filling)|
- Make oil dough first. Put flour in a large mixing bowl. Add in butter, and cut using a pastry cutter. Then add shortening. Use a pastry cutter to combine into a dough.
- Place in plastic wrap and freeze until firm. Mine takes about an hour.
- For water dough: Put flour in a large bowl. Add in egg, sugar, and shortening. Mix. Add in cold water. Mix until a dough forms. Do not over mix.
- Place in plastic wrap and freeze until firm.
- After dough’s are firm. Preheat oven to 350F. Make egg filling.
- For egg filling: Boil water with sugar, until sugar dissolves. Let cool.
- Mix eggs with half & half using a fork. Try not to add bubbles.
- After sugar cools, add to egg mixture. Sieve mixture twice. Cover and keep in fridge until ready.
- Roll out the oil dough into a rectangle.
- Roll out the water dough into a rectangle that is twice as long as the oil
- Put the oil dough in the centre of the water dough. Fold up both ends of the water dough to meet in the centre, covering the oil dough completely.
- Roll out flat. Fold into quarters. Freeze 20 minutes. Repeat twice.
- Roll out flat and thin, then cut dough using a round cookie cutter a little bigger than the tart tin's diameter.
- Place each circle into the tart tin (mines were 2 inches in diameter on top), and press into mold. Repeat with all of dough and mold.
- Place molds on a baking sheet. Pour egg mixture into prepared mold until 4/5 full.
- Bake for 25 minutes or until golden. Do not let the centers bubble up or form spheres. Your oven is too hot if it does.