|Wine, Food & the Good Life|
|by Dorothy Indelicato|
A unique guide to establishing your own wine cellar. Defines the atmosphere required for the optimum storage of wine.
1 - 10 of 293 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.
Prepare the pie crust in advance ... the remaining meat mixture. Heat and stir until a sauce-like consistency and serve over the pies. Makes six servings.
DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough ...
In a saucepan, ... towels to cool. Mix powdered sugar and a little water to make a thin glaze. Spread with wooden spoon over cooked pies. Serve warm or cold.
Heat oven to 400°F. Prepare potato wedges according to package directions for baking. In a sauce pot of boiling salted water, cook green beans for 5 ...
Make your pie dough to fill ... makes approximately 29-30 pies. Fry in ... oil till a little brown. Drain on paper towels for excess grease. Cool and eat!
To make pies, combine in ... until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool. Makes about 40 pies.
Heat 3 to ... 1 heaping tsp. pie filling in center ... tear dough; seal and crimp edges securely. Fry in hot oil until dark golden brown, on both sides.
Place raisins, orange, ... in refrigerator. Roll pie shell on table; ... raisins on each. Fold over and press edges together. Fry in deep hot oil until brown.
In center of tortilla place 1 tablespoon of pie filling. Dampen edges of tortilla, seal with fork pressed around edges. Fry in oil. Drain and serve hot.
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