| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Jolyn, Pies/pastri, Pork/ham |
28 |
Servings |
INGREDIENTS
INSTRUCTIONS
Mix flour and salt. Cut in Crisco until fine. Add ice water. Mix well,
forming a large ball. Make individual pie circles by breaking dough
and rolling into 1-1/2" balls. Roll out to 6" circles (about 1/8"
thick) on a floured board. Use more flour if necessary to prevent
sticking. Refrigerate between layers of waxed paper overnight. Remove
about 1 hour before filling. TO MAKE PIES-Flour a board and keep
floured as you work. Place 2 tb filling on 1 side of dough circle.
Fold dough popover fashion and seal edges with a floured fork. Prick
pie twice with fork to vent steam when cooking. Fry at 350~ until
golden brown, 1 side at a time or deep dry. Freeze extras. Always
assemble chilled dough and filling. If filling is warm, the dough will
melt. TO FREEZE-Wrap pies in waxed paper and put in ziplock freezer
bags. Remove at least 30 minutes before you plan to fry. HAM AND
CHEESE FILLING-Place ham, onions, pepper, garlic and parsley in heavy
pot. Cook on medium heat until the moisture is cooked out of the ham,
stirring occasionally. This takes about 45 minutes. When the ham is
done, tilt the pot so the escess grease goes to 1 side. Remove grease.
Continue cooking a while more. Refrigerate filling overnight. Just
before putting the pies together, add the cheese, more or less to
taste. (If you overload the cheese, you will end up with an air pocket
in the pie when the cheese melts. *If your cheese is not really spicy
(hot) you may want to add about 1/4 cup chopped jalapeno pepper to the
ham mixture while it is cooking. Leftover filling can be frozen and
used later. Makes filling for about 12 meat pies. MEAT PIE
FILLING-Combine all ingredients in large pot. Tilt pot while cooking
and remove excess grease. Cook about 45 minutes or until the moisture
is gone. Chop meat to eliminate lumps. Cool before filling. Makes
enough for about 12 meat pies. APPLE PIE FILLING-Put apples in heavy
pot with all other ingredients. Cook until creamy or like thick syrup.
Chill before adding to crust. The colder the better. Makes filling for
about 4 or 5 apple pies. Source: The Morning Advocate, BRLA. Posted to
MC-Recipe Digest V1 #855 by Lynda Beaugez <[email protected]> on
Oct 20, 1997
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