|Bombay Cafe Cookbook|
|by Neela Paniz|
Chef Neela Paniz grew up in an elegant Indian home, where her mother's cook prepared wonderful delicacies on a daily basis--the same marvelous reg...
Results 1 - 10 of 58 for fried pie pastry
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Mix and cook until the consistency of peach preserves (It should not be too runny or juicy.) Put in hot pint jars while boiling hot and seal or in ...
Sift again, cut in 1/4 cup shortening, blend in 2/3 cup sweet milk. Makes 7 1/2 moon pies.
In a medium ... on top of pie. Lift into ... cook as pies will continue to brown after removing from oil. Stand on folded edges to drain on paper towel.
Sift together flour, salt, baking powder and sugar. Cut in shortening. Add eggs, Milnot and 2 tablespoons vinegar. Fry in oil (while oil is still ...
Mix all ingredients, divide into 10 balls. Roll out. Use 2 teaspoons of fruit filling for each pie.
A more tender ... shortening with a pastry blender until the ... until smooth, about 5 minutes. Roll into 6 inch circles, fill with fruit. Fry in hot oil.
Sift together flour, ... consistency for rolling. Roll out dough on lightly floured board and cut into saucer-size circles. Yields: 5 individual pie shells.
Combine dry ingredients. Cut in shortening, add egg and buttermilk. Knead until smooth.
Mix flour and shortening, cut in shortening until about size of peas. Add egg, then milk to form stiff dough. Roll, cut in desired size. Add cooked ...
Mix water with beaten egg and vinegar.
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