This is my "dough", so now we can make an assortment of pastries. I am hosting my brother starting today, so having some snackage is a good thing. I will make an assorted plated for us and one for the church tomorrow. I am going to make moist pastries first, then add some more flour and make crunchy ones.
I took two large non-stick saute´ pans and dropped the dough in by tablespoons. Put in the oven for 15 minutes at 350 degrees to get a bit stiff. As soon as I pulled these pans, I put in one more. The first three pastries are:
- Horseradish and pickles, put a bit of creamed horseradish on the pastry, covered with a dill pickle, added enough cheese for the melted mild cheddar cheese to melt and "glue" the pickle to the pastry.
- Fresh Cremini mushroom, salt, garlic powder, enough cheese for the melted mild cheddar cheese to melt and "glue" the mushroom to the pastry.
- Nitrite free ham, a dab of Dijon mustard and enough cheese for the melted mild cheddar cheese to melt and "glue" the ham to the pastry.
Added a couple tablespoons of gluten free flour to the dough, stirred well. For the next set, I will not put them in the oven first, I made smaller portions, about 3/4 tablespoon dropped onto the pan. The second set of three pastries are:
- A slice of our garden grown hot peppers pushed into the dough.
- One half of a garden grown cherry tomato pushed into the dough.
- Feta cheese pushed into the dough.
Hmmm, there is a bit of dough left, took a medium saute´pan, made a rustic crust. I have some leftover spiced chicken, maybe a type of pizza.