Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 22, 2019
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Basic Puff-Pastry Short Dough for Empanadas
Region: Spain
Category: Bread Doughs, Short Doughs, and Batters
Season: Any
Difficulty: Medium Difficulty

This puff pastry-style short dough made with pork lard is adapted from one developed by Penelope Casas.


Yield: Makes enough 40 pastries
Preparation Time: 1:15 hours in all

3 cups all-purpose unbleached flour

1 1/2 teaspoons salt

1 cup ice water

4 1/2 teaspoons white wine vinegar

2 large egg yolks

1 cup lard, softened

1. In a large bowl, mix together the flour and salt, then mix in the water, vinegar, and egg yolks and knead until a dough can be formed. Wrap in plastic wrap and let sit for 30 minutes.

2. Roll the dough out on a lightly floured work surface until it is a 10 x 15-inch rectangle. Smear one third of the soft lard over the dough using a rubber spatula. Fold the dough into thirds as if you were folding a letter. Wrap in plastic wrap and refrigerate for 15 minutes.

3. Repeat step 2 two more times with the remaining lard. After the third time, refrigerate overnight.

4. When you finally roll out the dough, use a liberally floured work surface.


Posted: 10/01/2007

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Basic Short Dough



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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© 1999-2019 Clifford A. Wright