Roman pepper pastry crust Recipe

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Roman pepper pastry crust

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Medieval, Pastry, Pizzas, Roman

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Ingredients:

2	cup	Flour
1/4	tsp	Salt
1/2	tsp	Coarsely ground black pepper
1		Extra large egg, beaten
4	tbsp	Water (approximately)
1/2	cup	Packed down naturally
		-rendered pork lard

Procedures:

1	Yield: 1-12 inch tart shell
2	"this is an excellent tart or panzerotti dough.
3	The lard makes it flaky, extremely flavorful, and easy to roll out."
4	Mix the flour, salt, and pepper together in a medium-sized bowl.
5	Mix the egg and 2 tbspl of the water together in a small bowl.
6	Add the lard to the dry ingredients and rub the flour between the palms of your hands until it is evenly distributed.
7	Stir in the egg-water mixture and work the dough with your hands until it is smooth.
8	Add the remaining water 1 tbsp at a time if the dough appears too dry.
9	Put the dough into an oiled bowl, cover the bowl tightly with plastic wrap, and let it stand at room temperature for about 30 minutes before rolling it out.