Savory Leek And Apple Shortcakes

• Shortcakes:
• 2 cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 cup vegetable shortening
• 2/3 cup milk
• Filling:
• 2 tablespoons olive oil
• 2 leeks, sliced thin and rinsed well under cold water, drained well
• 1/2 red bell pepper, diced
• 1 green apple, peeled and diced
• 1 tablespoon cider vinegar
• 1/4 cup golden raisins
• 1/4 cup water
• 1 tablespoon Dijon mustard
• 2 tablespoons cream

1. Preheat the oven to 425u0b0F.
2. In a bowl, mix the flour, baking powder sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the milk. Stir until the dough just forms a ball around the fork. Turn out onto a floured surface and knead 14 times. Pat into 1/2 inch thick round. Cut the dough into small rounds with a 1 1/2 inch round cutter. Re-form dough after each cutting, until it is all used. Place rounds onto baking sheets and bake for 15-20 minutes or until golden brown and cooked through. Cool on baking racks until ready to assemble dish.
3. Meanwhile, heat the olive oil in a medium saute pan over medium heat. Add the leeks and cook for 5 minutes, until transparent. Add the red pepper and apple and cook for 10 minutes or so, until the apple is soft. Add the cider vinegar, raisins, mustard and water and cook for 5 minutes. The mixture should be soft but not mushy. Add the cream, stir thoroughly, and cook for 2 more minutes. Remove from the heat and let cool for a few minutes.
4. Slice the shortcakes in half. Place a heaping tablespoon of the leek and apple filling on each bottom round, then top with the top half. Serve warm.

flour, salt, baking powder, sugar, vegetable shortening, milk, filling, olive oil, leeks, red bell pepper, green apple, cider vinegar, ubc, ubc, mustard, cream

Taken from www.epicurious.com/recipes/member/views/savory-leek-and-apple-shortcakes-1216286 (may not work)