From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
Click on the Cookbook for the Recipes
I used to call this the Mrs Walker Pastry, it was good, but over the years I made it even better. Once upon a time Mrs Marybell Walker and her friend Evelyn Jackson went to Seattle and there they both had great pie. Since they were from Canada, the owner of the coffee shop gave them his pastry recipe. The amount of water that was used was left to the imagination. One day I started adding eggs to the water, and I do mean eggs, because when you make a dozen of these pies you will need a lot of eggs. The last time I made pies I made nineteen.
So it’s a lardy recipe, but you needn’t to fall over. Instead consider for a moment that people used to cook with lard all the time and yet they were skinny. But these days we are health conscious and we exercise and we wouldn’t touch lard with a ten foot pole and yet most of us are overweight. Certainly, this is not because of lard, because Crisco stopped us from eating lard a long time ago. But lard is actually healthier than artificial fats, like margarine and shortening. If you don’t believe me, do a research on it. It’s quite a bit of an eye opener.
The other very different thing about this pastry is it’s not chilled and the ingredients are not chilled either. How it works is irrelevant, it just works. Try this pastry; you never had a flakier, lighter and better tasting pastry before this one. I for one find shortening based pastries heavy, no matter how much you chill that stuff.
1 cup lard
1/4 cup butter
3 cups flour
+ cold water
• Cream the lard and butter.
• Blend in the flour and salt.
• In a measuring cup, beat the eggs slightly and add ice water to make 2/3 cup liquid.
• Combine the egg mixture with the flour mix.
• Recipe makes two pies comfortably and can make up to 5 pie crusts. For lattice pies, decorative pie plates and fluted edging you will need considerably more pastry.
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.