Enchanting Dough (Update)

I'm calling this post an 'Update', as there is something I just have to tell all of my Dearies about the Pineapple and Guava Turnover post with an easy pastry dough recipe. This is simply that the dough is outstandingly delicious after being in the fridge for a week. I knew it would most likely set up well in the fridge, but I never could have imagined the enchanting delight I was about to experience.

For this recipe, I simply rolled out the other half of the dough and filled it with an organic cabbage and carrot filling. The shapes are off a bit, as I just tried to stuff as much filling into each little pastry as I could. Then I pressed the edges with a fork, brushed with egg, and baked for about 26 minutes. The result was something one can't imagine without just actually having one of these on a plate in front of you with a vinegary salad and a glass of wine. So all I can do is hope you will try this Easy Pastry Dough, and make sure to double wrap up half for a later date.

Oh, and this pastry would be just beautiful for brunch creations!

Savory Cabbage Filling

1 1/2 Cups Cabbage-chopped

1 Organic Carrot-shredded

1-2 Garlic Cloves-chopped

1/4 Tsp. Salt

1/2 Tsp. Onion Powder

Black Pepper to your liking

1 Cup Low Sodium Vegetable/Chicken Broth

Bring a half tbsp. of oil to medium low heat in a sauté pan. Add the cabbage, garlic, salt, pepper, and onion powder and sauté for 4 mins stirring intermittently. Add the broth & carrot and bring to a low simmer. Allow to simmer on low for at least 5-6 min. Take off the heat and allow to cool.

Once cooled, place drained cabbage inside pastry (pastry should already be on a baking sheet lined with foil or parchment paper). Fold pastry to desired shape and use a fork to press sides together. Brush with egg wash. Bake as instructed here...

*To my Vegan Lovelies-now that this batch is gone, I will be trying a vegan version of this enchanting pastry dough soon!