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Home cooking: Shadoons

April 05, 2011

As Easter approaches, Williamsport resident Colleen Winters prepares to cook shadoons, a family tradition.

Winters' Italian relatives have prepared shadoons for Easter dinner for many generations. A shadoon is a foldover, savory pie full of meat and dairy, foods her Roman Catholic family members deny themselves while fasting during Lent.  

Winters is president of the Williamsport Rotary Club. Williamsport Rotary has been serving the Williamsport community since 1984. Members volunteer their time and talent to further the Rotary motto, "Service Above Self." For more information about membership, go to www.rotaryinwilliamsport.org.



Shadoons (savory Easter pies)

For the  crust:

2 to 2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 cup shortening

1 egg plus 1 egg white (reserve second yolk for egg wash) at room temperature

1/3 cup water


For the filling:

1/2 pound grated Romano cheese

1/2 pound pepperoni, chopped fine

3 slices of salami, chopped fine

3/4 pound ricotta

1/2 teaspoon baking powder

6 eggs



If mixing crust by hand, mix flour, baking powder, salt and pepper in bowl. Cut in shortening as if making a pie crust. When mixture is the texture of coarse cornmeal, add eggs and water slowly.

Make a medium dough — not too soft, not too hard — shape into a ball, cover with a deep dish or a bowl and let set for about 15 minutes.

Preheat oven to 400 degrees.

Knead dough for 5 to 6 minutes until dough blisters. Divide into six parts. Roll out each piece the size of an 8-inch soup dish.

If making dough with a mixer or bread dough machine, mix as if making bread dough.

To assemble filling, simply combine all ingredients, mixing well. Place a large spoonful of the filling on each rolled-out piece of dough. Pull one side over the other to form a half circle (think of calzone).

Seal the edges well with a little water, and press fork tines along the edges. Pierce top to vent. Brush with beaten egg yolk.

Bake until brown, about 25 to 30 minutes.

Makes: 6 shadoons

— Courtesy of Colleen Winters, president of Williamsport Rotary Club

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