Directions:
- In a large bowl, combined the sour cream, water, egg, and vinegar.
- Stir in flour and salt.
- Turn out onto a floured surfaces and knead for approximately 10 minutes.
- Let rest for a few minutes.
- Roll out to about 1 thick rectangle and spread evenly with 1/3 of the Crisco.
- Fold four ways, wrap in wax paper, and refrigerate for 1/2 hour.
- Roll dough out again to the same shape as the first time and spread with another 1/3 of the Crisco.
- Fold four ways, wrap back in wax paper and refrigerate for another 1/2 hour.
- Roll dough out again to the same rectangular shape and spread with remaining Crisco.
- Fold four ways, wrap in wax paper, and refrigerate for at least 1 hour and up to over night.
- Preheat oven to 425°F.
- Roll dough out into a rectangle and cut with a hot knife into 3 squares.
- Place squares on cookie sheets and spoon desired filling into the center, leaving at least 1/2 inch dough uncovered by filling.
- Bake for 15 minutes on a cookie sheet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.68 Kcal (2050 kJ) | ||
| Calories from fat | 149.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 26% | |
|---|---|---|---|
| Cholesterol | 22.56mg | 8% | |
| Sodium | 1826.07mg | 76% | |
| Potassium | 167.07mg | 4% | |
| Total Carbs | 75g | 25% | |
| Dietary Fiber | 8.28g | 33% | |
| Protein | 10.42g | 21% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 4.8mg | 27% | |
| Calcium | 235.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 302.9 Kcal (1268 kJ) | ||
| Calories from fat | 92.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 26% | |
|---|---|---|---|
| Cholesterol | 13.95mg | 8% | |
| Sodium | 1129.56mg | 76% | |
| Potassium | 103.34mg | 4% | |
| Total Carbs | 46.4g | 25% | |
| Dietary Fiber | 5.12g | 33% | |
| Protein | 6.44g | 21% | |
| Iron | 3mg | 27% | |
| Calcium | 145.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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