|Dough: Simple Contemporary Breads|
|by Richard Bertinet|
For all those who do not want to eat mass produced sliced bread filled with chemicals and preservatives, help is at hand.
Results 1 - 10 of 102 for dough for fried pies
This pie dough is excellent for making fried pie crusts (like hot apple pies and turnovers), because ... characteristic yellow of this street food classic.
Sift, then measure ... to make stiff dough. Roll out ... want. Put in filling and fry in deep hot fat. Cook and mash the fruit. Add sugar and some butter.
Dissolve yeast in ... dry ingredient mixture. Add yeast mixture. Mix well. Pinch into balls. Roll thin. Fill with favorite pie filling. Fry in deep oil.
Mix all the above together well. Mix egg and milk together in a quart jar - fill to top of jar with water + 1/3 cup. Add this to flour mixture and ...
Sift together flour, baking powder and salt. Cut shortening into dry mixture. Mix in milk and egg. Keeps good in refrigerator. Chill overnight if ...
Combine dry ingredients. ... sweetened to taste. Cool in refrigerator 12-24 hours. Fill dough with filling mix and deep fry at 375 degrees until brown.
Mix flour, sugar, ... surface into circles for pies. Have diced ... of fruit into circle and fold, cover and crimp edges. Fry in deep fat until browned.
Mix all ingredients together at once until smooth. Pinch a piece size of a walnut roll out on light floured board until thin spoon on cooled fruit ...
Mix flour, sugar, ... will make 8 pies. Cut shortening ... egg and water together. Then into flour mixture. Roll out in rounds, fill with fruit and fry.
Mix all ingredients. Roll into small ball, roll flat with rolling pin. Fill first and seal. Deep fry.
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