|New British Classics|
|by Gary Rhodes|
In this collection of recipes Gary Rhodes has modernized and enhanced many classic dishes.
Results 61 - 70 of 293 for fried pies
Cook apples with ... Roll out the pie dough and cut ... side. Remove from pan and drain on paper towel and dust lightly with powdered sugar. Makes about 12.
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 ...
Makes 12 (6 inch) fried pies. Mix dry ... fruit down very thick before putting on dough circles. Can use canned pie filling - cherry, peach or whatever.
Crust for pies. Mix 3/4 ... fruit. Fold over seal edges with finger tips. Fry in 375 degree oil in deep fryer until golden brown. Drain well. Serve warm!
Combine flour and ... secure to keep pie from opening while cooking. Place four pies in basket of ... not be necessary if oil is deep enough. Drain well.
FILLING: Cook dried ... Prick top of pies with fork several ... consistency should be thin. Glaze pies and allow glaze to set before transferring to platter.
Combine dry ingredients ... crimp edges with fork. Prick finished pies in 3 or 4 places. Fry in hot fat until brown. Put a thin glaze on one side of pie.
Work this together until the mixture resembles coarse peas. Then beat together (1 egg, 1/2 cup Milnot and 1/2 cup water). Mix it in with flour ...
Cook peaches according ... In skillet, fry pies in 1 inch ... side, turning only once. Drain well on paper towels. Put egg pastry under the fried peach pies.
Place apples in ... ready to make pies. Cut shortening ... from skillet and drain on brown grocery bags, changing bags frequently. Serve either hot or cold.
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