CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Vegetables, Eggs, Dairy |
American |
Breakfast, Desserts, Fruit, Jams & jell, Luncheon |
1 |
Servings |
INGREDIENTS
|
|
—Dough— |
1 1/2 |
c |
Unbleached white flour |
1 |
ts |
Baking powder |
1/2 |
ts |
Salt |
6 |
tb |
Lard or vegetable oil; chilled |
3 1/2 |
tb |
Cold water |
1 |
|
Egg |
1 |
tb |
Milk -filling— |
1 |
c |
Dried fruit; cooked and drained |
1/3 |
c |
Sugar |
1 |
tb |
Honey |
1/4 |
ts |
Ground cinnamon |
INSTRUCTIONS
Mash the cooked fruit and add sugar, honey, and cinnamon. Stir well.
Preheat oven to 400 F. Combine flour, baking powder, and salt in a mixing
bowl. Cut lard until the mixture resembles a fine meal. Slowly add water
until dough is easy to roll. Roll out to 1/4-inch thickness, and cut into
4-inch rounds. Put one tablespoon of fruit filling on one-half of each
round, fold over the other half of the round, and pinch edges together
firmly. Prick the tops in several places with the tines of a fork. Mix egg
with milk and brush on the tops of the pies. Bake for 15 minutes or until
lightly browned. Makes 10 Paselitos.
Recipe by: Beverly Cox & Martin Jacobs/Spirit of the American Harvest
Posted to MC-Recipe Digest V1 #789 by Lynn Cage <ltcage@onr.com> on Sep 18,
1997
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