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FRIED PASTRY DOUGH 
1 13 oz can evaporated milk
1 egg, beaten
5 cups pastry flour*
1 tablespoon salt
1 tablespoon sugar
1 cup plus 1 teaspoon shortening

For shortening, any combination of butter, lard and non-hydrogenated Crisco may be used. The butter adds flavor, the lard contributes flakiness and helps the dough to brown and crisp for extra flavor, while the shortening adds flakiness.

In a medium bowl, mix flour, salt and sugar well. In a separate small bowl, beat the egg slightly and mix in the milk until blended - set aside.

Using a pastry blender or a large fork, cut the shortenings into the flour mixture. Stir in the egg and milk mixture until the dry ingredients are moistened and combined but do not overmix or crust may be tough.

Form dough into a flattened disk shape and chill for 1-2 hours before using. Allow to sit at room temperature for 20 minutes before rolling out into 5-6 inch circles and filling with your favorite pre-cooked fruit or meat.

We use this for making individual fruit filled pies that will be fried quickly in a deep fryer at 360F (depending on their size).

*Note: We use pastry flour in this recipe for a more tender crust, but all purpose flour may be substituted.

Submitted by: CM
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