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Ingredientes
- 1 13 ounce can evaporated lowfat milk
- 1 egg, beaten
- 5 c. pastry flour*
- 1 tbsp salt
- 1 tbsp sugar
- 1 c. plus 1 tsp shortening
Direcciones
- 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 fold in the lowfat milk till blended - set aside.
- Using a pastry blender or possibly a large fork, cut the shortenings into the flour mix. Stir in the egg and lowfat milk mix till the dry ingredients are moistened and combined but don't overmix or possibly crust may be tough.
- Form dough into a flattened disk shape and refrigerate for 1-2 hrs before using. Allow to sit at room temperature for 20 min before rolling out into 5-6 inch circles and filling with your favorite pre-cooked fruit or possibly meat.
- We use this for making individual fruit filled pies which 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 394 | |
| Calories from Fat 182 | 46% |
| Total Fat 20.64g | 26% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 5.83g | |
| Cholesterol 24mg | 8% |
| Sodium 620mg | 26% |
| Potassium 154mg | 4% |
| Total Carbs 43.91g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.31g | 3% |
| Protein 7.94g | 13% |
