|EVERY FEW MINUTES|
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|FRIED PIE DOUGH|
This pie dough is excellent for making fried pie crusts (like hot apple pies and turnovers), because it absorbs very little grease. If small turnovers or turnovers with pre-cooked filling are being made, they may be fried at a slightly higher temperature (375°F) but reduce heat if they brown too quickly. If uncooked filling is used or larger turnovers are being made, lower temperature to 360°F.
1 can (12-13 oz.) evaporated milk
1 egg, beaten
5 cups all-purpose flour
1 tablespoon salt
1 tablespoon sugar
1 cup plus 1 teaspoon shortening
Combine milk and egg, and set aside.
Whisk together flour, salt, and sugar. Using a pastry blender, cut in shortening. Toss lightly with egg and milk mixture just until dry ingredients are moistened.
Roll into a ball, cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
When ready to use, roll pastry on a lightly floured board into 6 inch circles, 1/8 inch thick.
Fill half of the circle with desired filling. Fold half of circle over filling to make half-moons or turnover shapes. A foldover turnover press can be used for perfect shapes.
Deep fry in hot shortening or oil, approximately 365°F.
Serve immediately or wrap tightly and freeze when cool. Uncooked pie dough may also be frozen before use. It also freezes well rolled out and stacked between sheets of wax or parchment paper.
Apple turnovers, drizzled with confectioners icing or savory meat turnovers filled with a spicy meat filling make wonderful lunch box or picnic treats. To make Jamaican patties, add 1/2 teaspoon annato seed or Jamaican curry powder for the characteristic yellow of this street food classic.
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