Callaloo crust

Ingredients

Saute callaloo:

1 large bunch of fresh callaloo chopped (about 8 cups)

1 large tomato

1 medium onion

2 tablespoon oil

½ teaspoon scotch bonnet pepper

1 clove garlic

Seasoning mix:

½ teaspoon black pepper

1 teaspoon salt

1 teaspoon onion powder

6 table spoons water

Dry:

3 cup flour

½ teaspoon baking powder

3 teaspoon sugar

1 teaspoon salt

½ cup shortening

½ cup cold butter

Wet:

1 cup cold sauté callaloo

1/3 cup ice cold water

½ teaspoon vinegar

1 egg

Instructions

• Finley chop onions, tomatoes, pepper and shred garlic
• In a hot pan add the oil and sauté the chopped veggies
• Add the chopped callaloo stir and cover
• In a dish mix the water, sugar, salt, black pepper and onion powder
• Pour the seasoning mix over the callaloo stir and cover on low heat let it cook for 10 to 15 minutes
• Once it’s cooked set aside 1 cup in the freezer to get cold.
• Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
• In a blender mix all the sauté callaloo, water, vinegar and egg until smooth
• Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
• Cover with a plastic wrap and refrigerate at least 30 minutes
• Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
• Repeat the process two more times until the dough is smooth and cold, (may have butter streaks in it)
• Wrap and store in the refrigerator until ready for use.